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Class _HjlM_ 
Book ■ \A o c 



Copyright N° 



COPYRIGHT DEPOSIT. 



Ice Cream Machinery 

TOOLS AND SUPPLIES 



OUR CATALOGUE WILL SHOW YOU 
= SEND FOR ONE = 



CONFECTIONERS AND BAKERS' 
SUPPLY CO. 

240 AND 242 EAST ILLINOIS STREET 

Neap State Street CHICAGO 



HUUUUiUUUiUUUUiMUUUiiUUR 



This style 

25 to 50 Gals 

per hour 




*• O 



You Make More and Better Ice 

Cream, and at Less Expense, 

il you Use the Disc Freezer 



Quantity and quality are both 
under your direct control. You 
save on space. Space is valu- 
able whether you rent or own 
the building you occupy. You 
save on ice or refrigeration. 
The Disc Freezer ireezes from 
the center outward, brine is 
used to better advantage, loss 
from radiation is much reduced. 
You save power. Freezer has 
large capacity. You save labor ; 
fnlly one-half ordinarily, often- 
times more. 



THE. DISC CONTINUOUS 

ICE CREAM FREEZER 



fits into any ice cream busi- 
ness. There's a size and 
style made for every capa- 
city from 25 to 200 gals, of 
finished product per hour. 
The cut at top represents 
the combination brine ap- 
paratus and freezer, and is 
especially adapted to Hotel, 
Restaurant, Soda Fountain 
and small Ice Cream Factory use 
The lower cut is the large machine for 
use in connection with a refrigerating 
machine. It can also be used for ice 
and salt brine. 



This machine makes 80 to 
200 Gallons per hour 



Write for catalog and full particulars 

We also build refrigerating machinery 
in all capacities, and furnish complete 
equipment for ice cream factories. 




THE CREAMERY PACKAGE MFG. CO., CHICAGO, U. S. A. 



drampucq. i Kansas City, Mo. 
BRANCHES. -j Albanyi NY . 



Omaha, Neb. 
Minneapolis, Minn. 



Waterloo, la. 
Rutland, Vt. 



$4.50 per Gallon! 



IS THE PRICE OF OUR FAMOUS 

Mexican Vanilla Extract 



The Finest Flavor Made, and Guaranteed the 
Equal of the Best $8.00 Vanilla on the Market 

Let us PROVE this assertion by sending for a trial sample package. 

We'll prepay the freight, and if not entirely satisfactory 

you may return it at OUR expense. 



FIVE FACTS THAT ARE INDISPUTABLE 

(1) Our Mexican Vanilla is made wholly from the extractive matter of 

Mexican Vanilla Bean "Cuts" and ' Splits." 

(2) Complies strictly with the National Pure Food Law. 

(3) We guarantee it absolutely not to freeze out. 

(4) One gallon of it will flavor 640 to 825 gallons of cream, according to 

whether a mild or high flavor is desired. 

(5) One and one-half ounces give a mild, rich flavor, and two ounces a high, 

rich flavor, to what will make a 10-gallon batch of ice cream. 

SEND IN FOR A TRIAL $AMPLE PACKAGE 
Put up in I o= gallon Kegs, Half=Barrels and Barrels only 



I In 



10-Gallon Kegs. . $4.50 per gallon. 

Our Prices : ■{ In Half Barrels $4.50 per gallon, less 5 per cent. 

Barrels $4.50 per gallon, less 10 per cent. 



EQUAL TO ANY $8.00 VANILLA ON THE MARKET 



The Hudson Manufacturing Co. inc. 

Ill 4 113 Washington Boulevard, CHICAGO 

Branches: HEADQUARTERS FOR ICE CREAM MAKERS' 

W^SsoR^CaTada MACHINERY AND SUPPLIES 



The Standard 
Ice Cream Maker 



STANDARD RECIPES 



FOR 



ICE CREAM MAKERS 



Wholesale and Retail 



BY VAL MILLER 



Ice Creams — Crystallizing Fruits — Frappes — 
Iced Puddings — Extracts — Artificial Flavors 

— Blending Colors — Brick Ice Creams — Brine 

— Custards — Can Packers — Cannon Balls — 
Card Moulding — Checking System — Colors 

FANCY INDIVIDUALS AND FANCY CASES 
Creamery Remarks — Condensed Cream and 
Milk — Keeping Cream Sweet — Drinks — 
Ices — Imitation Ice Cream — Articles Needed 
in the Shop — Office Needs — Molds — Mix- 
tures — Measuring — and Hundreds of other 
VALUABLE RECIPES AND HINTS 



CHICAGO 

Laird & Lee, Publishers 






<v\ 



Entered according to act of Congress in the year 1909, 

by William H. Lee, 

in the office of the Librarian of Congress, at 

Washington, D. C. 



ALL RIGHTS RESERVED 



library of congress 
Two Comes Ri 

JUN 19 ittuy 



/CLASS /\ 



M l#P 



Introductory 



y~]N presenting this book I have kept in view 
1 the adasre "learn to walk before you run," 
\W] and I have no explanation to make, except 
that all through my experience in the shop 
I have many times been quite puzzled to find out 
the reason why good men do not turn out suc- 
cessful. They have had no one to consult. No 
book information to be had. Hence, after many 
years' accumulation of knowledge, through prac- 
tical experience and mastering my trade, I feel 
competent to herewith present a guide for others. 
During all these busy years I have noted in 
my memoranda, pointers and the choicest of 
recipes, which I will now give in this little book. 
Hoping the reader may be well pleased and 
profit thereby, I am 

Sincerely yours, 

THE AUTHOR. 



INDEX 



PAGE 

Advertisements, Window 19-118 

Advice, A Word of 9 

Apricot Ice ° • 

Articles Needed in the Shop 19-21 

Apple Ice Cream Pudding 69 

Aprons, Waterproof H ' 

Artificial Vanilla Flavor 106 

Baked Ice Cream Flotunos 91 

Belting 31 

Brick Ice Cream 93 

Brine Freezer 33 

Brine, Utilizing Surplus 115 

Building for Ice Cream Factory 24 

Can Packers 23 

Cannon Balls, Ice Cream 103 

Card Moulding '• 101 

Charlotte Russe 91-92 

Cheap Grade of Ice Cream 58 

Checking System for Tubs 109 

Chesterfield Frozen Pudding 68 

Chocolate 65 

Chocolate Ice Cream 63 

Chocolate Paste 61 

Chocolate Sea-Foam 87 

Citronella Perfume Flavoring 108 

Colors 101 

Condensed Cream, How to Make 57 

Condensed Cream Mixture 48 

Cranberry Ice °3 

Cream Conella Perfume Flavoring 108 

3 



4 Index* 

Cream de Minto Perfume Flavoring 108 

Cream, Keeping Sweet 33 

Creamery Remarks 123 

Cream, Turned or Soured 57 

Crystallizing Fruit 100 

Custard, extra fine, for Frozen Puddings 74 

Demonstrating Ice Cream 16 

Drinks — See Egg Nog, Frappes, Mint Julep, Malaga Punch, 
Roman Punch, Lemonade, Wine Frappe. 

Duchess Frozen Pudding 70 

Eau d' Argent Perfume Flavoring 107 

Egg Nog 66 

Envelope Shipping Tag 18 

Estimating Amount of Cream in Can 42 

Extract of Bees' Honey Flavoring 108 

Fancy Ice Creams 64 

Flavors 106 

Flotunos, Baked Ice Cream 91 

Frappes 89 

Freezing Cream — Temperature for best results 37 

French Marshmallow Cream 79 

Frozen Puddings 68 

Frozen Taffetu 78 

Fruit Acid. 85-93 

Fruits and Nuts 24 

Fruit Ice Creams 64 

Fruit Ices. 87 

Gelatine, to Dissolve 46 

Hokey Pokey 75 

How to Purchase Cans 124 

Ice Box 32 

Ice Cream, Best for Wholesale or Retail 47 

Ice Cream Mixtures 44 

Ice Cream Storage Boxes 29 

Ices 81 

Ices for One Gallon 86 



Index, 5 

Imitation Ice Cream 52 

Imitation Pistachio Nuts 102 

Imitation Pure Cream 56 

India Dessert Cream 81 

Individuals, Fruit Coloring 98 

La Franchise Pudding 71 

La Kinnaird Pudding 71 

La Malanaise Pudding 70 

Lemonade, Wholesale and Retail 105 

Lemon Ice 81-86 

Lemon Ice Cream 66 

Letter, Sample Opening 15 

Losing Money 43 

Lovage Perfume Flavor 108 

Machinery, Placing of 25 

Malaga Punch 88 

Mandarin Booms 74 

Maple Moose 67 

Maraschino 108 

Measuring 41 

Mint Julep 102 

Mixing Box for Cream 27 

Mixing Fruit Colors 101 

Mixtures 44 

Mixtures. Cheap 45 

Mixture, Wholesale 49 

Montrose Pudding 72 

Moulding, a Saving in 94 

Moulding, Individual Fancy 97 

Moulds, Individual 23 

Moulds, Various 22-95 

My Last Recipe 138 

Nesselrode Pudding 73 

New Idea 13 

New York Ice Cream 65 

Office Needs 14 



6 Index. 

Order Sheet, Duplicate 16 

Orange Ice 82-87 

Orange Ice Cream 67 

Packers, Can 23 

Packing Bricks 97 

Paree Cream Pudding 73 

Perfect Love Perfume Flavoring 107 

Perfume Flavoring 107 

Pineapple Souffle 90 

Pistachio Paste 62 

Pistachio Perfume Flavoring 107 

Pointers, One Hundred 122 

Postal Card Reminder 19 

Postal Card Sample for Customers 17 

Prunell Ice 85 

Pulleys, Size for Speed Required 30 

Pulley, To Enlarge a 30 

Pure Food Law Ice Cream 52-53 

Quick Method Ice 84 

Roman Punch 84-86 

Root Beer Flavor 108 

Rule 123 

Rum Punch 86 

Salt 27 

Sample of Duplicate Order Sheet 16 

Sample of Envelope Shipping Tag 18 

Sample Postal Card 17 

Sauce for Ice Cream Puddings 69 

Sherbet Perfume Flavoring 107 

Sherbets 88 

Shelving 27 

Shop Floor, Cement 109 

Snow Balls 104 

Stickers in Individuals 99 

Stock Cream Storing Cans 28 

Storage Boxes, Placing 26-29 



Index. 7 

Strawberry Color and Flavor 62 

Strawberry Flipp 80 

Strawberry Ice 83 

Strawberry Ice Cream 64-65 

Temperature for Best Results 37 

Testing Cream 114 

Timer, Ice Cream 31 

Toasted Snow Balls 104 

Trade, How to Gain 11 

Transferring Ice Cream 29-41 

Tubs, Checking System for 109 

Tutti Frutti 65 

Tutti Frutti Ice Cream 64 

Tutti Frutti Mixture 62 

Unfermented Wine Frappe 89 

Vanilla Bean Extract Flavor 107 

Variegated Individuals 98 

Victoria Frozen Pudding 70 

Waterproof Apron 117 

Whipped Cream 92 

Wholesale Bricks 94 

Wholesale Continuous Freezing 39 

Wholesale Ices 84 

Window Display 118 

Working Up Turned or Sour Cream 57 




BAXTER'S PRACTICAL UP-TO-DATE 

RECEIPT BOOK 

FOR- — 

BAKERS and 
CONFECTIONERS 

AN ORIGINAL AND THOROUGH WORK BY 
RICHARD BAXTER, a Practical Baker 



Some Excellent Candy Recipes 

Recipes for Angel Food (three kinds), Apple 
Dumpling, Arabian Nougat, Almond Bars, 
Cocoanut Bars, Buiscuits, Breads, Cookies, 
Cakes, Kisses, Macaroons, Snaps, Waffles, 
Pies, etc., in endless variety 

Bound in washable oil-cloth, stamped in colors, $1.50 



For sale everywhere, or sent postpaid on receipt of price by 

LAIRD & LEE, Publishers, CHICAGO, U.S.A. 



A WORD OF ADVICE. 

There are a great many fanatic ice cream 
makers following the woman's cook book 
style, trying to be wise by getting up new 
names for the same old article by simply 
blending a flavor. 

For an example take the original Roman 
punch recipe, add wine enough to help dis- 
guise the punch, after it is frozen by beating 
it in. Then give it some big name and use 
a few more or a few less egg yolks to your 
cream, a blended flavor, a different mould, 
or mix colors and give this a big name. Now 
I suggest if you have an order for some new 
named article that you have not made, get 
all the ideas you can from your customer, 
go ahead and make it and make it good. 
Flavor good and make it look nice. First 
impression when the lid is off goes a long 
ways to filling the bill. Though it may not 
be the same article; it is better in appear- 
ance and is good eating goods, and a little 



io Standard Recipes For 

different from the other article and the cus- 
tomer is well pleased, and so it goes on. 

Now if you so desire, I claim you or I 
have the same right to add or take away, 
to better or to thin down, according to price 
and demand, so long as we use wholesome 
goods and call our make of goods by any 
name we see fit, and if this is a free country, 
we should not be dictated to by some pure 
food man's hearsay decision. We need 
pure food men that are posted, and that 
have been practical workmen for the past 
fifty years. 

The ice cream recipes have from time to 
time been improved upon in the matters, 
fine textures, smoothness, rich delicacy, and 
stand-up shipping qualities, not so much 
how cheap, "but how good," according to 
the price the buyer can afford to pay. Now 
the Pure Food law is a little bothersome to 
us in some things. I feel if the legislators 
were practical ice cream makers, it would 
not be so. Their ideas and knowledge would 
decide things differently and not be in- 
fluenced by hearsay. 



Ice Cream Makers u 

For I dare say if we could look into the 
White House kitchen, or all the pure food 
men's kitchens, on their shelves we most 
likely would find a box of gelatine, for al- 
most every home in America fond of deli- 
cacies uses it. Will their wives have to 
hang a card on the front door, " We use 
gelatine for our dinner dessert," or hang a 
card on the plate for their husband to read, 
"This contains gelatine, dear, look out!" 
Or if vaniline and cumin or cumarine is hurt- 
ful, then do not permit it to be used at all. 
Nowadays the price on an article most in- 
variably tells the grade of goods used in its 
manufacture. My belief is let a man make 
an article as cheap as he pleases, or as good 
as he wants to, according to price; but fine 
him double if he uses an article that is in- 
jurious. 

TO GAIN TRADE. 

One way to solicit trade is, for instance, 
to have several competitors, buy a pint of 
their ice cream, and have a chemist analyze 
it, giving the butter fat per cent, of the 
cream and articles used. Mark each man's 



12 Standard Recipes For 

analysis so you will know whose it is, but I 
do not recommend making any mention to 
your customers of the manufacturer's name. 
But make a list of the tests and ingredients, 
their standing quality as to purity and rich- 
ness. Then you make and freeze an extra 
high grade, all around cream. Now have 
the chemist test yours likewise, and put 
your test at the bottom of all with your 
name attached to it. Yours will be the far 
superior to all, and as all dealers want the 
best they can buy at an average price, you 
have a sure winner to talk on. Now to 
prove your statement have your customer 
allow you to send him a sample, convinc- 
ing order. The cost of a test is usually 25c. 
to 50c. and it pays well for all trouble. 

In delivering for city trade always load 
into your wagon several more packs of 
ice cream than you have customers. Say 
several one gallon sizes, two gallons, three 
gallons and a couple of five gallon sizes 
well packed. 

Now stop regularly on your trip or route 
and call on parties selling ice cream. You 



Ice Cream Makers 13 

will catch some one out of cream and in- 
duce him to take a packer. You have it in 
fine shape at his door and you will in this 
way soon have won the fellow over to you 
as your regular customer. He knows you 
are regular, on time and have the cream 
ready to carry in to him without phoning 
some one else or without delay. 

NEW IDEA. 

If you are having trouble in your cream 
raising, and if it tastes flat when frozen by 
the old style machine, I recommend you to 
take three inches of one-half inch gas pipe 
with a one-inch elbow on it. Then take 
your freezer lid, have a hole drilled through 
the top under the cog-wheel near the cog- 
wheel post, then have the pipe screwed in 
and through long enough to take on a rub- 
ber washer and a nut, and the job is done. 
Have the elbow turned so as to strike the 
air when the machine is in motion and the 
air will beat down into the cream while 
freezing, which improves the flavor and the 
raise with a small expense and no danger 



14 Standard Recipes For 

of salt or water getting in, and the attach- 
ment is not in the way. 

OFFICE NEEDS. 

First of all is money. It is uphill work 
to try to do business without plenty of cash 
backing. 

This list will be found helpful to the 
starter: Desk, pens, pencils, figuring tab- 
lets, letter heads, printed envelopes, bill 
heads, statements, printed postal cards, 
bookkeeping books, day book, order book, 
tub tags, duplicate order book, business 
cards, advertising ice cream signs, bank 
books, cash and receipt books, chairs and 
broom. 

NOTE — Commence business by taking an 
invoice from office to shop. Invoice every 
article twice a year. Also have a shop daily 
record book; keep tally of every article 
used, the amount, also each and every article 
that goes out, and the number of gallons of 
cream frozen. 



Ice Cream Makers 15 

SAMPLE OPENING LETTER. 

Have this letter or something similar 
printed on your advertising letter head 
sheets and mail them to parties you want to 
do business with : 

The fact that the manufacture of ice 
cream and fruit ices has grown beyond the 
limits of the small maker to satisfy a varied 
and exacting trade, means a large expendi- 
ture for refrigerating plant and manufac- 
turing appliances. We will make the best 
goods on the market. Realizing that the 
trade has long needed a manufactory to pro- 
duce ice cream and ices in large quantities 
on short notice, it gives us pleasure to state 
that we are now ready to cater to this busi- 
ness. We expect to handle various indi- 
vidual moulds and fancy shapes and will 
have a large line to select from. 

We trust that we may be permitted to 
figure with you on the approaching season's 
business. Our reputation for square dealing 
will assure you fair and courteous treatment. 

May we expect to hear from you soon. 
Very respectfully, 



i6 



Standard Recipes For 



Sample of Duplicate Order Sheet 



TERMS CASH 




| 








Davenport, la., 19 •• 


1 










Gal. Chocolate 

G . 1Lemon 
















Bought of 


Gal. Individual Moulds 








BLANK & CO. 








Manufacturers of 










HIGH GRADE 


Gal Yankee Rolls • 








I G E G R E A M 


















































Orders for Moulded Goods 

should be sent in the 

Day Before 














AH [Mils Payable Monday 









No moulded creams can be returned. Always repack your ice cream 
morning and evening-, first letting off the water, using 2 quarts of 
ice cream salt to a 5 gallon packer of ice in packing. 



DEMONSTRATING ICE CREAM. 

Advertise outside of your place of busi- 
ness. Find some store that ladies and child- 
ren frequent and get the proprietor to allow 
you the privilege to advertise by giving 
away sample ice cream in some neat form 
with your ad. It pays. 



Ice Cream Makers lj 

Sample Postal Card, to be mailed in a letter 
for your customer's use 



£ Date 190- £ 

£ © 



BLANK & CO.! 

Pie 



0) 

S3 

QJ O 

•o Please Ship "V 

«3 j Say what day you want them shipped) W 



(By what Express or R. H. Co.) 

Duplicate f 1 

(Say when we may ship again) ■«. 

tti — ' B 

| __ — p 

5 ■ Gallons, Vanilla ^ 

^ " Strawberry s 

•« en 

^ Chocolate tb 

| ... " Pineapple | 

-2 " Lemon g 

<-> "8 

uo e« 

S TJ 

H 5 

§ 5. 

•o 5; 

« ■ 2 

«» — — ■ o» 

< This order is from § 

« £ 

a © 

q (Don't fail to sign your name) ^ 

^ i own © 

°" State-... 8 



i8 



Standard Recipes For 



Sample of Envelope Shipping Tag for Ty- 
ing on Ice Cream Tubs, Etc. 

BILL INSIDE THIS TAG 



FOR 



FROM 



BLANK & CO. 

MANUFACTURERS OF 

PURE ICE CREAM 

311 WEST THIRD ST. 
PACKER NO. SNOWTOWN. IA. 

ADDRE8S 



. Gal. Ice Cream ) No. 
Qta. " )■ Package* 

Pts. 



MOULDS NO. PACKAGES 



1 Gal Bricks 
3Qt. 
2Qt. 
3Pt. 
lQt. " 



DELIVER 



Day of Week.. 
Time of Day . . 
Date of Month . 



Ice Cream Makers 19 

POSTAL CARD REMINDER. 

M : 

I am at a loss to know why I am not 
receiving a share of your patronage, if there 
is any reason I should be pleased to know 
the same. Please favor us, as we are mak- 
ing special efforts in fine goods. Our phone 

is No. 

Yours, 



ICE CREAM SIGNS FOR CUS- 
TOMERS. 

It is a good idea to have card signs size 
11x14 in., red, white, blue and yellow. 
Send out a different colored sign each month 
or several, so they may have a change or re- 
place soiled one. This not only pleases, but 
advertises your cream. 

ARTICLES NEEDED IN THE 
SHOP. 

1 machine freezer, 10-gal. size. 

2 freezer cans. 



20 Standard Recipes For 

2 can dashers. 

2 freezer tubs^ 

i freezer lid. 

i seven and one-half horse power motor 
or gasoline engine, equivalent power. 

2 storage boxes for 5 gallon cans of ice 
cream. 

1 ice storage box — size given in this book. 

2 salt boxes or barrels. 
1 mixing ice box. 

1 ice crusher and floor box underneath. 

1 mixing cream vat. 

1 table. 

1 water heater or gas or gasoline stove. 

1 washing, water box. 

Several different sized wooden paddles. 

Several different sized spoons. 

1 2-quart Farina cooker. 

Belting for the machinery. 

1 large scoop shovel. 

1 small scoop shovel. 

4 heavy galvanized iron scoops for salt. 

3 or 4 hard wood stick punches 3^2 feet 
long, square or round for ice chugging. 

1 strainer to fit the freezer can. 



Ice Cream Makers 21 

1 7-gallon pail to measure cream in. 

1 ice axe. 

2 pair ice tongs. 

1 pair can tongs. 

1 ream white wax paper. 

1 ream 6-inch roll parchment paper. 

1 knife. 

1 pair scissors. 

ANOTHER LINE OF SHOP WANTS. 

1 barrel gelatine. 

Gallons of cream. 

Condensed cream. 

y 2 gallon lemon flavor. 

4 ounces bitter almond. 

l / 2 quart orange flavor. 

1 quart pineapple. 

y 2 quart maple. 

1 pound burnt sugar, color. 

1 barrel vanilla flavor. 

Bicarbonate of soda. 

l / A pint Pistachio flavor. 

1 gallon strawberry flavor. 

y<\ quart banana flavor. 

Car load ice cream rock salt. 



22 Standard Recipes For 

Ice — Put up your own. 
lb. chocolate brown. 
4 lb. sugar red. 
lb. brilliant rose. 
4 lb. leaf green. 
4 lb. lavender. 
4 lb. scarlet. 
34 lb. blue. 
*^ lb. orange. 

lb. cream color. 

VARIOUS MOULDS. 

4 i-quart heart moulds. 

4 i -quart Yankee moulds. 

i heart center for the i -quart moulds. 

i round center for the Yankee moulds. 

i division tin for 2 colors for the round 
moulds. 

i 3-division tin for 3 colors for round 
mould. 

12 i-quart brick 1 lid moulds. 

2 2-quart brick 1 lid moulds. 

6 i-gallon brick 1 lid moulds. 

2 4-quart sectional brick moulds. 



Ice Cream Makers 23 

INDIVIDUAL MOULDS. 

6-7 ta the quart brownies. 

6-7 to the quart roses. 

6-7 to the quart chrysanthemums. 

6-7 to the quart lilies. 

6-7 to the quart automobiles. 

6-7 to the quart apples. 

6-7 to the quart peaches. 

CAN PACKERS. 

These ice cream cans must be duplicated 
in number with packer tube, which will be 
selected suitable by the dealer. 

\ l / 2 dozen 1 -quarts. 

2 dozen 2-quarts. 

2 dozen 4-quarts. 

Y\ dozen 6-quarts. 

1 dozen 8-quarts. 
100 5-gallon cans. 
4 10-gallon cans. 

BRICK AND INDIVIDUAL CANS 
AND COVERED LID PACKERS. 

2 2-quart. 2 4-quart. 
2 6-quart. 1 10-quart. 



24 Standard Recipes For 

FRUITS AND NUTS. 

5 lbs. red French crystallized pineapple. 

5 lbs. white French crystallized pine- 
apple. 

5 lbs. French crystallized red cherries. 

5 lbs. (green) angelique. 

5 lbs. almonds. 

5 lbs. almond paste. 

Currants, seeded raisins, maroons. 

It is also well to carry in stock pint and 
quart ice cream paper pails, 

SIZE OF BUILDING SUITABLE 
FOR AN ICE CREAM FACTORY 

capable of turning out 300 to 400 gal- 
lons a day. Should be about 60 feet deep, 
24 feet wide with about a 15-foot ceiling. 
To economize room there should be about 
one-third of the back part built up with 
a platform floor 7 feet high on both sides 
of the room, one-half to be used for storing 
salt, the other for packers, etc. 

There should be two front doors, one for 
the office, the other a kind of hallway to 
the shop. 



Ice Cream Makers 25 

Do not take up too much room for the 
office. There should be a side door at the 
rear of the workshop and a back door, the 
side door for loading and unloading; also 
plenty of light. 

The front half of the shop should be ce- 
ment floor, draining to all sides with a nice 
even slope, the drainage leading to the 
sewer. 

PLACING MACHINERY. 

As you enter the shop from your office, 
on the right side of the building measure 
l]/ 2 feet from the door and first place your 
mixing box; second measure y/2 feet and 
place your ice cream freezer in the cement 
floor, or if preferable after you line up with 
the overhead pulleys; third, measure 2 feet, 
place your small ice mixing box i l / 2 feet 
above the floor, then measure 3 feet above it 
and place a salt box to hold a hundred 
pounds of salt; fourth, measure one-half foot 
and place your ice crusher over a heavy 2x8 
board catch-crushed ice box; fifth, measure 
1^2 feet and place your storage ice box; 



26 Standard Recipes For 

sixth, build the ice box with a room under 
it so you can walk under the floor, this room 
under the ceiling being used for storing 
cream you wish to keep for stock; seventh, 
have a door leading out of the ice box so 
you can hook out a chunk of ice that it may 
slide direct into your ice crusher; eigth, 
place your motor power on the opposite side 
of the room from your ice cream machine, 
about 6 feet from the ceiling on a stout iron, 
bracket shelf, having your motor box and 
trigger for turning on and off the power 
placed on the wall by the ice cream freezer. 

PLACING ICE CREAM STORAGE 
BOXES. 

These, say two in number for 5-gallon 
cans, should be about the center of the shop 
and set down in the floor about i l / 2 feet, 
with water escape to the sewer. 

On the opposite side of the room from 
the freezer place another 5-gallon storage 
ice cream box and one for 2 and 3-gallon 
cans close to the wall, water escape to the 
sewer, and place them in the floor according 



Ice Cream Makers 27 

to height, which saves labor of lifting cans 
so high, also saves ice. 

SHELVING. 

Plenty of shelvings partitioned off for 
small cans, extracts, moulds, etc., should be 
made. 

The table can be placed in the front of the 
shop between the two doors against the of- 
fice partition. 

SALT. 

It is quite handy to have a box or barrel 
for salt at each end of your ice cream stor- 
age boxes, this is used so often and saves 
time and labor. 

MIXING BOX FOR CREAM. 

For 100-gallon mix after it is frozen. 

This box should be made of galvanized 
sheet iron \y 2 feet long, 2^4 feet wide and 
2 feet, 4 inches deep. Now this should have 
an outside jacket — wooden box — leaving a 
space underneath and on all sides of about 
7 inches, placing the galvanized box so it 



28 Standard Recipes For 

will be 2 inches lower in front than on the 
back so as to assist the flow of cream when 
drawing. Have a pipe from the mixing 
box through the outside box and to this have 
a molasses barrel with shut-off faucet, also 
have a let-out to the jacket box for water 
escape. Also have a lid to cover your mix- 
ing box of the same material, so you can at 
any time use ice on the sides and on top for 
cooling and keeping. 

STOCK CREAM STORING CANS. 

These should be made of galvanized iron 
with lids to project over with a one-inch rim. 
The bottom should be somewhat on the fun- 
nel style to allow the cream, when drawn, 
to flow well and drain good. 

Size for a 20-gallon can — 36 inches deep 
and 22 inches wide, round or square. 

These cans should set in a wooden 
jacket box on the same principle as the "mix- 
ing box," also faucet at the bottom. In plac- 
ing them set them high enough to allow a 
5-gallon pail to be placed under the draw-off 
faucet. 



Ice Cream Makers 29 

STORAGE OR REFRIGERATOR ICE 
CREAM BOXES. 

Size suitable for 5-gallon ice cream cans, 
$ l / 2 feet long, 3 feet wide, 26 inches deep. 
It should be made of matched lumber and 
lined with galvanized sheet iron with an out- 
let in the center of the bottom to allow the 
brine to escape. 

If so desired you can buy 5-gallon, per- 
forated ready-made can jackets and place 
these about 3 inches apart, nailing them to 
the floor of the box. They are time savers. 
When you lift out a 5-gallon can of ice 
cream the place is held vacant by the jacket 
for the next can to be stored. 

For 3- and 2-gallon refrigerator boxes 
make them on the same principle as the 5- 
gallon size, according to the number of cans 
to be stored. A good size usually is for 
about 12 3-gallon and 6 to 10 2-gallon size. 

TRANSFERRING. 

When your freezing capacity is justifiable 
it is a labor-saving plan to have your 5-gal- 



30 Standard Recipes For 

Ion cans iced and salted in your storage box 
and transfer your cream direct from the 
freezing machine can into the storage box 
cans doing away with the 5-gallon packer 
tubs. 

SIZE OF PULLEYS FOR SPEED 
REQUIRED. 

I will give you a very correct explana- 
tion to go by, which will save considerable 
time and bother in figuring out and chang- 
ing pulleys, etc. If you have a 250 volt, y l / 2 
H. P. motor with a 5-inch drive pulley, then 
have your drive pulley running your shaft- 
ing 38 inches in diameter; have your drive 
pulley that runs the belt down to the ma- 
chine freezer 28 inches, and you will come 
near having a speed that will give your ice 
cream dasher 155 revolutions to the minute. 

TO ENLARGE A PULLEY. 

Nail i-inch slats around it, bearing in 
mind when finished you have added 2 
inches to the pulley and about 10 extra revo- 
lutions to the minute. This works well, 



Ice Cream Makers 31 

saves buying and exchanging. If more 
speed is needed use 2x4 pieces, flat or edge- 
wise. This, after nailed on, must be planed 
on the edges. 

BELTING. 

Always use belting as wide as the pulleys 
are, and the belting will wear longer than 
the narrow. 

ICE CREAM TIMER. 

A simple device for timing your batch 
while freezing is to take an alarm clock, then 
a wooden box three inches larger each way 
than the clock, and lay the face of the clock 
down on the bottom of the box and mark 
out a circle; then saw out your circle; next 
fit your alarm clock in the box just so the 
face of it will come up even with the out- 
side bottom of the box; fasten the clock sta- 
tionary by mixing water with good plaster 
of paris to a heavy, stiff batter and pour it 
in around the clock and in four hours it will 
be firm. Then turn your box over and paste 
a thick white paper over the bottom, or now 



32 Standard Recipes For 

it should be called the face; when dry cut 
out the circle so as to see the clock face, then 
mark off from 12 o'clock to 1 o'clock, com- 
mencing at the first minute dot and number- 
ing it 1, then 2, then 3, then 4, then 5. Du- 
plicate the above by going entirely around 
the clock, then at each and every number 
make an awl hole to stick your timer tack in ; 
now wind your clock and set it to going; 
start up your freezer. It is now just 1 5 min- 
utes past 7 o'clock. It takes 14 minutes to 
freeze this cream, so we will set the tack 29 
minutes after 7 o'clock and go about our 
work until time to stop the machine, which 
we can easily tell by the minute hand going 
round and pointing to the tack. 

ICE BOX. 

This can be built to suit your fancy, either 
common lumber or matched, either single, 
papered, or double and packed walls. I 
would suggest not to make it too small. Say 
to hold three tons of ice. A good size is as 
described: 

Ice storage box — 13 feet high (6 feet for 



Ice Cream Makers 33 

the lower part, 7 feet for the top room for 
ice), 10 feet wide and depth about 6 feet, 
makes a nice size box. 

It pays to put up your own ice. 

KEEPING YOUR CREAM SWEET. 

If you find you are overstocked with 
cream and you fear you are going to have 
some sour on you, take one-half pound salt, 
mix with two large pails of ice and pack 
it around your cream so as to only freeze it 
a little next to the can. In the evening stir 
the outer cream into the center, and a por- 
tion of the frozen will float to the top and 
assist in keeping the cream. This will im- 
mediately dissolve when put into your mix- 
ing can with the sugar and hot cream. The 
gelatine is dissolved in, or, if mixed with 
other cream, cold. Or if you expect to use 
the cream the next day stir in one tablespoon 
of soda to each gallon. 

BRINE FREEZER. 

How to Start the Brine. 

How to Run the Machine. 

I first suggest, from experience, that you 

build your brine ice box up fully one foot 



34 Standard Recipes For 

higher all around, as I have the first one yet 
to see on the market that holds enough ice 
to save time and labor. 

Now to commence: First make your 
brine ; then pour into your lower brine box 
10 gallons of water. Put into the ice box 
above it 18 large scoop shovels of crushed 
ice. This will weigh about 130 lbs. Now 
throw on 28 lbs. of rock crush salt as for 
ice cream freezing. Start your pump to go- 
ing. You will find it will take from 12 to 
15 minutes to run the mercury in the ther- 
mometer to about 8 degrees. Now you are 
ready to go to freezing. From time to time 
you will have to throw in more ice and salt, 
say 5 scoops ice, about 5 lbs. salt. Watch 
your thermometer and if it is too cold, less 
salt. Not cold enough, a little more salt. 

Now the next morning for brine you 
have it all ready in the box from the day 
before. So fill your box with ice as usual 
and throw on about 14 lbs. salt. Start the 
pump and in about 5 minutes you are ready 
to commence to freeze cream. 

I do not recommend to try to freeze too 



Ice Cream Makers 37 

fast, which can be done, for then you would 
not get good results in the swell. Neither 
do I favor having the cream too cold, as it 
has a strong tendency to commence to freeze 
too quick on the start to allow you to get the 
swell by having the cream beaten up on the 
start. A pointer is good, but practice to the 
keen eye and mind can tell you more than 
can be put on this paper. 

TEMPERATURE FOR BEST RE- 
SULTS IN FREEZING 
ICE CREAM. 

NO. 1 OLD STYLE FREEZER. 10 
GALLONS. 

Put your freezer can in the freezer tub 
and place your strainer on it. Strain in your 
mixture; put in the dasher; put on the lid; 
place and fasten the dasher post all com- 
plete to start up. Now crush 120 lbs. of ice 
fine, or 9 large scoop shovels full is 
equivalent. Fill your freezer three-fourths 
full of the ice, then throw on \ l / 2 lbs. of salt. 
Now finish filling on ice to cover the lid 



38 Standard Recipes For 

well and throw on top i l / 2 lbs. of salt. Start 
your machine to running. 

Time your batch by the clock. When 
the ice works down even with the lid add a 
scoop more ice and place on top iy 2 lbs. salt. 
In about 4 minutes add another scoop of 
ice and \y 2 lbs. of salt. In about 4 more 
minutes repeat 1 scoop of ice, \y 2 lbs. 
salt. When the freezer has run 14 minutes 
it is done freezing. Now you have used 

5 batches of salt, iy 2 lbs. each, yy 2 lbs. in all. 

The cream should not be too hard but 
rather a little soft frozen, and should be up 
to the can lid, or 10 gallons out of 5 gallons 
in the recipe calling for 5 gallons, or 10 gal- 
lons frozen from 6y 2 of the condensed 
cream mix. 

Another good way to continue freezing 
is on the second batches, to fill up the ma- 
chine freezer full of ice, then add \y 2 lbs. 
of salt, run 12 to 14 minutes then re-ice the 
top that has fallen even to the lid, then add 

6 lbs. of salt and run 4 minutes longer. 



Ice Cream Makers 39 

WHOLESALE, CONTINUOUS 
FREEZING. 

There is more money in continuous ice 
cream freezing than freezing one batch 
and emptying out your ice, etc. 

TO CONTINUE FREEZING. 

After freezing, as in No. 1, take the 
freezer from under the machine, kick out 
the plug so as to drain off the brine, then 
your can will not float up out of its socket. 
Have your other freezer filled with cream 
all ready to attach on and as the freezer tub 
is empty, ice and salt up the same as in No. 
1. After this one is frozen you now have 
a starter. So keep going each freezer in its 
correct turn after the ice cream has been 
transferred. 

Now comes the first freezer's turn to go 
on the machine, or No. 3, and as it is about 
eight-tenths full of ice and salt you put in 
your plug and start up the machine. Time 
your batch. Now fill up with ice, then add 
i*4 lbs. of salt, and run 5 minutes. Repeat 
the ice and salt and run 4 minutes; repeat 



40 Standard Recipes For 

ice and salt, running 4 minutes, and repeat 
ice and salt using each time the same amount 
as mentioned, run 12 minutes. If the cream 
is not up run 14 minutes in all, and so con- 
tinue freezing. 

You notice it takes less ice and salt after 
starting the two freezers and should freeze 
two minutes quicker than the first two 
frozen. 

NOTE — The above recipes are for new 
cream just received, the hardest cream to 
freeze. If you are going to freeze old ripe 
cream, say 4 to 6 days old, 20 per cent, but- 
ter fat cream, you can commence to use 4 
ounces more salt each time and freeze 
quicker with the same raise or doubling up 
of cream, and if you get a full freezer each 
time, try y 2 lb. more salt, but the last amount 
is usually the limit. I have had cream so 
heavy in butter fat and age, that I could 
force it up frozen in 9 minutes. But 1 2 min- 
utes is usually the run on time. 

P. S. — The older the cream the quicker 
it can be frozen and the more salt can be 
used. New, thin cream is the reverse. 



Ice Cream Makers 41 

TRANSFERRING ICE CREAM. 

To transfer ice cream from the freezer 
to the cans, a good article to use is a 2-quart 
tin stew pan about 4 inches deep. Always 
have your cans packed with ice and plenty 
of salt, not less than 10 minutes before filling 
so they will be chilled up. Throw ice about 
half way up around your can, then ^4 lbs. 
salt, then ice up within one inch of the top 
and repeat the salt. After it is filled with 
ice cream, cover over the top with more ice 
y 2 lb. of salt. 

MEASURING. 

If you are taking back ice cream from a 
return and let it go in favor of the firm on 
shrinkage, but if selling, always figure in 
the fraction or else take it out. 

The following table is sufficient to dem- 
onstrate: A 5-gallon can measures inside 
from bottom to top, 17*4 inches. This 
measure is for all 5-gallon cans. 

1^/4 in. is \ l / 2 gal. 

14 in. is 4 gal. 

I2J4 in. is 3^ g al - 



4 2 



Standard Recipes For 



0/2 

m 

7 



n. is 3 

n. is 2* 

n. is 2 

n. is 1 } 

n. is 1 



gal 

4 gal 
gal 

£ gal 
gal 



[n. is yi gal. 

Cans of any other size can be figured out 
on the same principle, allowing y/2 inches 
to 1 gallon. 

TO ESTIMATE THE AMOUNT OF 
CREAM IN A CAN. 

This is not only a correct way, but saves 
handling or taking out the ice cream. 

First — Provide yourself with a yardstick, 
cut a hole in the end of it near the 36-inch 
number, as you will use the number 1 and 
so on. The hole is to hang the measure up 
by on a nail. 

Now say you have a 5-gallon can partly 
filled with ice cream. Insert your measure 
by using the No. 1 in figure end down in 
the cream to the bottom of the can. With 
your thumb and finger, catch your measure 
even with the ice cream, draw out your 
measure and see what it registers. For ex- 



Ice Cream Makers 43 

ample, say jy 2 inches, that would be 2 gal- 
lons and 1 pint. But leave off the 1 pint. 

LOSING MONEY. 

Most ice cream makers claim they can 
double up their cream in bulk by freezing, 
and here is where the proprietor loses his 
money. 

He figures on so many gallons a day, fig- 
uring before the goods are turned out, on the 
basis of the cream doubling up. Now if 
you count up your season's run on ice cream 
and figure the whole input and the whole 
output, to make a long point short, you will 
find instead of doubling up at the end of 
the season, you have about 9^ gallons in- 
stead of 10, to each batch frozen. Not more 
than 9% and perhaps 9 T 4 gallons to every 
10 gallon freezer. To be sure not all comes 
from the not raise, but from the transferring 
shrinkage and mixing new batches and 
various other reasons. I suggest to be safe, 
figure your cost from the t) l / 2 -gallon to a 
10-gallon batch or freezer when frozen 
standpoint. 

P. S. — Not to find fault with my fellow 



44 Standard Recipes For 

workmen, but too many men crowd their 
batch to be frozen above the set or standard 
measure so the cream will crowd the meas- 
ure when frozen. Factories that keep strict 
account of each and every article used dur- 
ing the day's run and the cream made from 
it can soon see how the raise and profit has 
been for the day. 

ICE CREAM MIXTURES. 
First — Plain for Freezing and Moulding. 

This cream is best adapted to the retail 
business on account of moulding in fancy 
forms, and I will give it in two recipes, both 
of which are commonly used, but I prefer 
the second, and above all recipes I prefer the 
condensed cream both for retail and whole- 
sale trade, for it is a delicious eating cream 
that I find suits the public and not only 
keeps better, but is always smooth and never 
gets icy by standing. It does not need the 
care that all other ice creams do. 

No. i Mixture — Plain cream — 5 gallons 
4 days old cream, 6 lbs. granulated sugar, 3 
oz. good vanilla. Will freeze up to 10 
gallons. 



Ice Cream Makers 45 

No. 2 Mixture — 5 gallons 4 days old 
cream, j l / 2 lbs. sugar, 7 oz. gelatine, 4 oz. 
vanilla. 

No. 3 Mixture — 4^ gallons cream, 7 l / 2 
lbs. sugar, yolks of 24 eggs, 4 oz. vanilla. 

No. 4 Mixture — 4^ gallons cream, 7 lbs. 
sugar, yolks of 12 eggs, 4 oz. gelatine, 4 oz. 
vanilla. 

The above creams are all good. The use 
of the egg whites is left out because they 
do not freeze up so good and weaken the 
keeping quality of ice cream. Do not fear 
detection using eggs, they make a nice 
flavored cream and combine well in the mix- 
ture, as well as giving a nice color to the 
cream. For some city trade it is preferable 
to most any other cream. 

CHEAP MIXTURES. 

There are numerous kinds of prepara- 
tions on the market but nothing that can 
perfectly fill the place of cream. They act 
principally as smoothers and are principally 
made up from these different articles or a 
combination: English powdered arrow 



46 Standard Recipes For 

root, flour, ground gelatine, gum arabic, 
sago, tapioca, iceland moss, glycerine, etc. 

Cheap ice cream recipe — 2 gallons cream, 
2 gallons of milk, 7 lbs. sugar, 24 eggs and 
flavor. Beat the eggs, then beat them into 
the milk over a fire. Stir all good until, 
when you stick a knife blade in and on draw- 
ing it out, you can see a coating on the blade 
thick like thin whitewash, then it is done. 
Next put the sugar in the cream, stir good, 
then mix all your other ingredients, cool it 
and freeze. Will freeze up close to 10 
gallons. 

TO DISSOLVE GELATINE. 

Always save out of your measured up 
batch of cream or milk from 2 to 3 quarts 
to melt the gelatine in. Soon as thoroughly 
dissolved do not cook it any more, or it some- 
times curdles. 

No. 2 — 3 gal. milk, 1 gal. cream, 1^2 
gal. condensed, 8 lbs. sugar, 12 oz. gelatine, 
4 oz. vanilla. Take 3 qts. of the milk, stir 
into it the gelatine, set the can in a pan of 
water over heat to dissolve, stirring at times. 



Ice Cream Makers 47 

When the gelatine mixture is dissolved, mix 
all the other ingredients in, then strain and 
freeze. 

No. 3 — 2]/ 2 gal. cream, 2 l / 2 gal. milk, yy 2 
lbs. sugar, 4 oz. vanilla, 10 oz. gelatine. 

No. 4 — 2 gal. milk, 1 gal. condensed 
cream, 2 l / 2 gal. cream, 8 oz. gelatine, 7 l / 2 lbs. 
sugar. 

No. 5 — 1 gal. condensed cream, 1 gal. 
water, l / 2 lb. flour, 3 gal. milk, 7^ lbs. sugar, 
3 oz. vanilla. Mix flour in the water, stir 
it good over the fire until it boils, then mix 
all, strain and freeze. 

No. 6—5 gal. milk, y 2 lb. flour, 8 lbs. 
sugar, flavor. Work as No. 5. 

No. 7 — 5 gal. milk, 8 lbs. sugar, 12 oz. 
gelatine, yellow color to suit, 4 oz. vanilla, 
2 tablespoonfuls soda. 

BEST ICE CREAM FOR WHOLE- 
SALE OR RETAIL. 

This recipe I now write, I find to be su- 
perior to anything I have ever made or ever 
found anywhere; besides, it has always a 
solid, firm, good body, fine rich flavor, and 



48 Standard Recipes For 

never needs any reheating. It never gets 
icy. Lay aside your prejudice and give it 
one fair trial. It suits everybody's taste. 

CONDENSED CREAM MIXTURE. 

\y 2 gal. 4- day old 20 per cent, cream, 1 
gal. condensed cream, 4 oz. good vanilla 
1 tablespoonful soda. Save out two quarts 
of your cream and melt your gelatine in it 
in boiling water bath, mix your sugar and 
the 4 gals, of cream, stir until dissolved then 
stir in your y 2 gal. with the dissolved gela- 
tine, then your 1 gal. of condensed cream, 
then your vanilla, then your soda, strain 
and freeze. 

The soda acts as a sweetener, lightener 
and a preventive against cream taking any 
bad flavor, especially in long storage in the 
cans. 

The above batch will freeze up full 10 
gals. Do not freeze it too stiff, better to 
be a little soft rather than too hard, as it 
gives the cream a chance to ripen up when 
repacked, which should be done as soon as 
frozen. 



Ice Cream Makers 49 

WHOLESALE MIXTURE FOR FAC- 
TORY CONVENIENCE. 

Two Batch Size — 9 gal. cream, 2 gal. con- 
densed cream, 15 lbs. sugar, 14 oz. gelatine, 
8 oz. vanilla, 2 tablespoonfuls soda. Keep 
out one gal. of the cream to melt up the gela- 
tine in. 

Three Batch Size — 13 J4 gal. cream, 3 
gal. condensed cream, 22^ lbs. sugar, 21 
oz. gelatine, 12 oz. vanilla, 3 tablespoon- 
fuls soda; keep out 1^ gal. of the cream 
to melt the gelatine in. 

Four Batch Size — 18 gal. cream, 4 gal. 
condensed cream, 30 lbs. sugar, 28 oz. 
gelatine, 4 spoons soda, 16 oz. vanilla. 

Five Batch Size — 22^ gal. cream, 5 gal. 
condensed cream, 37^ lbs. sugar, 35 oz. 
gelatine, 20 oz. vanilla, 5 spoons soda; this 
last will freeze up 50 gals, of ice cream. 

For 100 gals, of frozen cream double up 
the above amount which will make 10 
batches of 10 gals, each when frozen, or the 
100 gallons. 

If you want a 200 gallon mixture, mul- 
tiply each article in last recipe by four 



5° Standard Recipes For 

and you will have it. Before mixing do not 
forget to keep out two quarts of cream to 
each 7 oz. of gelatine to be dissolved. 

PURE FOOD LAW CREAM. 

You can make a condensed cream or 
evaporated cream by the recipe given in 
this book, and by adding one gal. to four 
gals, of cream will bring the butter test up 
higher and make a better ice cream than all 
plain cream. Also it will stand up better, 
to use 2 of condensed cream to 3 of cream, 
7J4 lbs. granulated sugar, 3 oz. vanilla. 
Do not freeze or pack it too hard. 

IMITATION ICE CREAM. 

No Cream. No Milk. 

This recipe I only produce to show what 
can be done, and I failed many times in 
trying to accomplish and imitate a mixture 
of oil and water so it would mix and re- 
semble ice cream. My last experiment was 
a grand success, so much so I gave out 
samples, and all who tried them said, "what 
fine cream!" and they were astonished when 



Ice Cream Makers 53 

I told them what the mixture was they had 
eaten for ice cream. 

Recipe : 

Yolks of 5 eggs. 

\]/2 pts. granulated sugar. 

3 pts. water. 

1 pt. tasteless cottonseed oil. 

Yz oz. corn starch. 

34 oz. fine salt. 

Straight vanilla, 2 oz. 

Bring the water and sugar to a boil, 
dampen the corn starch well, stir and grad- 
ually stir it into the sugar and water and boil 
until it shows thick. Now mix oil with the 
yolks, beat hard, adding the yolks slowly. 
Cool the first mixture to a blood heat, then 
beat it slowly and good into the oil and egg 
mixture; add the vanilla and freeze. The 
color is like ice cream, the grain is smooth, 
and if the oil is tasteless you will be sur- 
prised at the imitation. 

PURE FOOD LAW RECIPE. 

In this recipe so as not to lower the test 
of butter fat in cream, make condensed or 



54 Standard Recipes For 

evaporated cream from the same cream you 
intend to freeze, using nothing but cream 
boiled down so that 5 qts. is only 4 qts. when 
done. Now the mixture is as follows : 4^ 
gal. 20 per cent, cream, 1 gal. of your evap- 
orated cream, jy 2 lbs. granulated sugar, 3 
oz. vanilla, 3 oz. best gelatine; mix as usual 
and freeze. 

Now a suggestion if there are any objec- 
tions to the gelatine. If the pure food law 
allows the cheese makers to use liquid ren- 
net in cream, I ask could they prohibit us 
from using the same thing in cream. Just 
because one man is a cheese worker, the 
other an ice cream worker, and both goods 
are to be eaten, I claim no such law could be 
enforced, so I will suggest about 8 table- 
spoonfuls of liquid rennet could be used in 
one gallon of luke warm cream, the cream 
to be taken from the batch and frozen in 
place of a filler, thickener, or gelatine. 

IMITATION OF PURE CREAM. 

There is nothing that can fill the place 
of cream, but the following recipe will come 



Ice Cream Makers 57 

as near to doing it as any article 1 have tried. 
5 gal. new milk, 8 oz. English powdered 
arrow root, 4 oz. gelatine. Take one qt. 
of the milk and dissolve the gelatine in it 
as in previous recipes, and one qt. to do the 
arrow root likewise. Now this should have 
a little yellow cream color added and if you 
do not care to use color, substitute the yolks 
of 10 eggs beaten, then add to it the arrow 
root. While hot mix all extra good and 
strain. Use as cream. 

TO WORK UP TURNED OR SOURED 
CREAM INTO ICE CREAM. 

To 5 gals, of turned cream use six large 
tablespoonfuls soda, stir it well in, then add 
all to 5 gals, of sweet cream. It cannot be 
detected. But do not use any of this to melt 
gelatine in as it will curdle. Use more or 
less soda as to the sourness of cream; if 
too rank let set l / 2 hour and skim 1 inch off 
the top. 

TO MAKE CONDENSED CREAM. 

Take, for example, 5 gals, cream, not too 
old, put it in a kettle over the fire, stir good 



58 Standard Recipes For 

and try often by sticking a case knife blade 
into it, and on drawing it out when it is 
coated over like thin whitewash, it has 
cooked enough. Now have a iogallon can 
in ice; pour in the cream and stir brisk and 
good, and it will soon cool up for use. The 
quicker cooled the better flavored cream 
you will have. 

The above you will find extra good to 
add to thin cream to bring up the body. 

Condensed milk can be made by the above 
example also and gives good satisfaction in 
wholesale ice cream. 

Another Condensed — 5 gal. cream, 8 oz. 
English arrow root. 

Another — 5 gal. cream, 8 oz. English 
arrow root, 4 oz. gelatine. 

Another — 5 gal. milk, 10 oz. English 
arrow root, 6 oz. gelatine, color or not as you 
please. 

A CHEAP GRADE OF ICE CREAM. 

4 gal. milk, 1 gal. water, 4 lbs. sugar, to 
oz. arrow root, 6 oz. gelatine, little color, 
dissolve and work as in the first recipe. 



Ice Cream Makers 61 

In making condensed cream on a large 
scale it must be done by steam, the cream 
well cooked in cans brim full and soldered 
up hot or it will not keep. The condensed 
cream recipes I give will keep longer than 
plain cream if kept in ice, as you do your 
cream. I have kept it a month not sealed. 
Try to make your own condensed. 

CHOCOLATE PASTE FOR ICE 
CREAM. 

This chocolate works nicely for candy ice 
cream, and thinned down for the soda foun- 
tain or bake shop. A fine article can be 
made by this recipe, also by using cocoa in- 
stead of bitter chocolate, as suits your fancy. 
I prefer the following formula: 

Take 2 J / 2 qts. water, 4 lbs. bitter choco- 
late, 8 lbs. granulated sugar. Take i l /\ qts. 
of the water, let it come to a boil ; have the 
chocolate shaved fine and stir it in until it 
curdles up thick like corn meal, now add 
all the sugar and stir good until the batch 
works down smooth; then add the other 1% 
qts. of water and set all on the fire; stir good 



62 Standard Recipes For 

until it comes to a simmer. Pour into a can 
or jar for future use. Powdered cocoa can 
also be used instead of the bitter chocolate. 

TUTTI FRUTTI MIXTURE FOR ICE 
CREAM. NO. i. 

Example: \ l / 2 lbs. white crystallized 
pineapple, i 1 /* lbs. red crystallized pine- 
apple, \y 2 lbs. red crystallized cherries, 2 
lbs. angelica, cut all in small pieces, mix up 
and put them in a jar. Take ]/ 2 pt. of any 
mild wine, pour it over and shake all up 
good and set aside for use. 

PISTACHIO PASTE FOR ICE 
CREAM. 
Have a large bowl or pan, place in it 1 lb. 
almond paste, cut fine, J4 lb- glucose, rub all 
smooth ; add T /\ pt. simple syrup, and enough 
green color to give it a dark hue; mix 
smooth. Jar away for use. 

STRAWBERRY— COLOR AND 
FLAVOR. NO. 1. 

Take a 4-qt. bottle, put into it red color 
liquid 2 oz., add to this 3 qts. good straw- 



Ice Cream Makers 63 

berry flavor, shake well. Now have a three 
cornered piece cut out of your bottle cork, 
lengthwise, so you need not remove the cork 
but simply dash out your flavor and color, 5 
to 8 dashes being sufficient for 5 gals, of mix- 
ture. Try it first, as flavors vary in strength ; 
stir up your batch. It should be just the right 
color and just so you can taste the flavor 
nicely, if not so, add or diminish it correctly 
and you then have it ready for future use. 
See strawberry ice cream. 

Have filberts roasted for ice cream, es- 
pecially for the New York, and rolled fine ; 
keep in a tin box. All nuts should be rolled 
or chopped fine for cream use. 

NO. 1 CHOCOLATE ICE CREAM. 

For 10 gals, after it is frozen — Take your 
amount of mixture to be frozen and put it in 
the freezer. Add 4 oz. vanilla, 1 qt. of the 
chocolate paste (mentioned before) . If you 
want it extra dark you must use a little 
chocolate color. Place in your dasher and 
freeze as for plain or vanilla cream. 



64 Standard Recipes For 

TUTTI FRUTTI ICE CREAM. 

As in above (No. 1 ) add 2 qts. of the tutti 
frutti preparation and freeze as for vanilla. 

STRAWBERRY ICE CREAM. 

As in above (No. 1) add 2 qts. of pre- 
pared strawberries, 6 to 8 dashes of the pre- 
pared strawberry flavor (before mentioned) . 
Freeze as No. 1. If you use fresh berries 
add V/2 lbs. sugar and mash all good before 
adding them. 

FRUIT ICE CREAMS. 

Work as for strawberry; color to suit the 
fruit. 

FANCY ICE CREAMS. 

You seldom get an order for more than 
2 to 4 qts. of these, so I will give you the 
quick method of making them and you can 
double up the quantity by multiplying the 
quarts and the amount accordingly when 



Ice Cream Makers 65 

necessary, using frozen vanilla ice cream to 
make them. 

NEW YORK ICE CREAM. 
Take 1 qt. vanilla ice cream, beat up the 
yolks of 2 eggs a little with 2 teaspoons of 
fine sugar; beat this into the cream with 1 
heaping tablespoonful of roasted filberts cut 
fine; flavor with one tablespoonful of good 
brandy; beat all to mix; then pack as any ice 
cream. 

TUTTI FRUTTI. 

1 qt. ice cream, 2 heaping tablespoons 
tutti frutti mixture; beat in and pack in ice. 

CHOCOLATE. 

1 qt. ice cream, beat in 4 tablespoons of 
chocolate paste and pack away in ice. 

STRAWBERRY. 

1 qt. of ice cream, a dash of prepared 
flavor (mentioned before), 4 large table- 
spoons of prepared strawberries; proceed as 
before. Or any kind of fruits may be worked 
in on the same method. 



66 Standard Recipes For 

LEMON ICE CREAM. 

If for wholesale, use the best lemon oil 
sparingly and a little yellow color. 

Orange ice cream, if wholesale, the same 
as lemon. 

If retail, take either oranges or lemons, 
grate a few of the yellow outside rind, put 
it in a mortar with granulated sugar enough 
to grind and rub it down good, then a little 
alcohol and water mixed; rub good, then 
strain it through a cloth and bottle for use. 

Lemon Cream — i qt. ice cream, 2 table- 
spoons of the prepared flavor above, a little 
yellow color, juice of one lemon, juice of one 
orange; beat all and pack. 

EGG NOG. 

\y 2 qts. whipped cream, 12 oz. powdered 
sugar; whip the cream stiff, stir into the 
cream the sugar; i 1 /* pts. egg yolks, 10 oz. 
powdered sugar; beat the eggs good with 
the sugar over the fire, set off and continue 
to beat, off and on, until cold. Then mix 
the two together, stir in 3 oz. good rum and 
a dash of good nutmeg powdered fine; pack 



Ice Cream Makers 67 

away in plenty of ice and salt to harden be- 
fore sending out. The above usually makes 
about 1 gallon when finished. 

ORANGE. 

1 qt. ice cream, orange flavor, juice 1 
lemon, juice 1 orange, orange color — red 
and yellow makes orange color. 

Other fruit creams are made on the same 
principle, chopping up the large pieces of 
fruit, mixing a little sugar to sweeten, and 
color as to the fruit used. If you want a 
gallon, multiply all by 4; if you want 5 gal- 
lons, multiply by 20 and cut your ice cream 
measure about two to three quarts short. 

If you want to freeze 5 gallons for 10 
gallons, mix the ingredients, add them and 
freeze 

MAPLE MOOSE. 

1 qt. ice cream, burnt sugar to give it a 
dark wine color, y 2 teaspoonf ul maple flavor 
according to strength, yolks of 2 eggs ; beat 
the tgg yolks with 2 tablespoons sugar; then 
beat all into the quart of cream and pack. 

A good maple syrup to have on hand — 10 



68 Standard Recipes For 

lbs. maple sugar, \ l / 2 qts. water; dissolve 
completely by heat but do not boil it, then 
add 2 lbs. of glucose and stir extra good, 
then strain it for use. When done it will 
register about 220 degrees. The glucose will 
keep it from graining. 

FROZEN PUDDINGS. 

There is a great variety of these goods, 
and, I find most every city that I have 
worked in varies somewhat, as to the styles 
and make up. So I will give a few choice 
formulas and ideas as follows: 

Chesterfield. — 1 quart condensed ice 
cream, any ice cream can be used, l / 2 lb. 
maroons, 1 qt. of whipped cream, 6 oz. pow- 
dered sieved sugar, 4 gills nayan, yolks of 3 
eggs, pinch nutmeg, stir the whipped cream 
after beaten into the ice cream gently, beat 
the eggs with 3 tablespoons of powdered 
sugar, then mix all gently and put into a 
round mould to harden in ice and salt, any 
mould may be used. To take out draw a lit- 
tle water on and turn the pudding out into 
packer. Plenty of ice and salt. 



Ice Cream Makers 69 

Supply sauce for puddings if called for, 
but never push them as it is hard to get the 
price for the extra trouble. 

Sauce for Ice Cream Puddings.— Take 
a small amount of cream, beat up say 4 eggs 
to the qt. of cream, T / 2 sheet gelatine, 4 table- 
spoons sugar, 2 tablespoons vanilla, mix all 
in a farina boiler and cook until a little thick, 
pack in plain ice. 

Some use whipped cream sweetened and 
flavored for sauce. It saves time and is very 
nice, also it can be colored a delicate shade. 
Pack in ice, no salt. 

Apple Ice Cream Pudding.— Cook the 
desired amount of apples, pared and cored, 
to a thin jelly, strain by rubbing through a 
fine-skv^ beat ifcwWi-sugar to sweeten, y 2 
lb. powdered sugar to each lb. of apple pulp, 
beat this into a hard frozen ice cream, using 
plenty, but do not forget to pack it well with 
plenty of ice and salt and at times open it up 
and give it a beating to keep down the grain. 
This serves well with the whipped cream 
sauce. 

Either pack the pudding in the mould or 
in the ice cream can as wanted. 



jo Standard Recipes For 

LA MALANAISE. — 2 qts. cream, frozen, 
beat up the yolks of 4 eggs with 4 spoons 
sugar and teaspoonful of extract of nectar- 
ine, 1 pt. of strawberry jam rubbed through 
a coarse sieve, now beat all into the ice 
cream, cut into small dices, 2 oz. red and 2 
oz. white pineapple crystallized, 2 oz. an- 
gelique, stir this in and freeze by packing 
in ice and salt. 

Duchess. — 1 qt. condensed ice cream, 
any ice cream will do, 1 pt. frozen orange 
ice, 2 oz. fine cocoanut, ]/^ lb. roasted filberts, 
let come to a boil, l / 2 pt. cup of cream, pour 
over the two nuts, let set awhile to soften, 
then strain off the cream and use only the 
nuts, run it through a fine cutter. Beat 
everything together and freeze in a mould. 
Take out and repack. Paint top with thin 
burnt sugar after it hardens up. 

Victoria. — 1 qt. condensed ice cream, 1 
pt. whipped cream, 4 oz. powdered sugar, 
4 tablespoons any good wine, l / 2 lb. angel 
food cake, 4 oz. maraschino cherries, yi pt. 
raspberry jam. 

If the raspberry jam is stiff enough cut it 



Ice Cream Makers 71 

into small pieces and stir into the ice cream. 

Beat the whipped cream, add the sugar 
and also gently stir it in, then the wine. 

Dissolve the gelatine in just enough water 
to cover it, strain and beat it in gently. 

Cut 4 oz. cherries and stir in, cut the cake 
in as thin slices as possible, line your mould 
and till with your mixture and freeze, then 
repack. 

La FRANCAISE. — 1 qt. ice cream, 8 oz. 
powdered sugar, 6 yolks of eggs, 4 table- 
spoons vanilla, 1 teaspoonful cinnamon 
flavor, V% pt. chocolate paste, 4 oz. blanched 
almonds, beat the eggs and powdered sugar 
a little and beat into the ice cream, the va- 
nilla also the chocolate, cut fine the almonds 
and finish, then mould in an oblong box 
mould. Plenty of salt and ice and repack. 

Mould in long narrow mould to be cut in 
square blocks. 

LAKINNAIRD.— 1 qt. ice cream, 1 pt. milk, 
y 2 lb. maple sugar, 2 large tablespoons of 
English arrow root, }i lb. pecan goodies, 2 
yolks of eggs, break fine the maple, add to 
the milk over the fire until dissolved, beat 



72 Standard Recipes For 

the eggs a little and stir in, beat good, cool 
up in ice, cut the nut goodies fine and beat 
in, then beat all together, fill a round flat 
mould, leaving top space to ice with ]/ 2 pt. 
whipped cream. Mould and repack. 

Montrose. — 2 qts. of ice cream, iy 2 pts. 
milk or condensed milk, 8 oz. powdered 
sugar, J4 oz - gelatine, 4 egg yolks, 4 table- 
spoons vanilla, 2 of lemon extract, y 2 lb. figs, 
6 oz. sugar; boil the figs in water to cover 
them until tender, rub the soft pulp through 
a colander, beat the eggs and sugar together, 
mix with the pulp, cook the milk and gela- 
tine, cool up and also strain into the above; 
now take a square box mould and fill in the 
bottom with a qt. of the ice cream, then 
pour in your mixture. Color the other qt. 
of ice cream a pink strawberry color, flavor 
and beat it soft so it will pour even on top; 
do not do this last too quick; give the center 
time to set a little first, then ice and salt up 
to freeze, then turn it out and repack. 

In the above recipe it does not take long 
to freeze the puddings, 30 minutes to 1 hour 
is sufficient. 



Ice Cream Makers 73 

Different ice cream makers often have 
the same name, but a different mixture for 
the goods turned out. Whatever you make, 
make it good. 

NESSELRODE. — i pt. double cream, y 2 pt. 
maroons (chestnuts), 8 oz. powdered sugar, 
2 tablespoons vanilla, 3 oz. seeded raisins, 
2 oz. sultanas, 2 oz. citron peel, small tea- 
spoon salt; beat the cream as stiff as possible 
without buttering it, stir in the sugar, then 
vanilla and raisins; cut the citron fine, add 
a tablespoonful of sugar and beat fine in a 
mortar, then add and stir all together gently 
to mix and freeze in a mould. 

I think a good brandy flavor improves 
this, but some object; some prefer it thinner; 
I prefer the above mixture. 

PAREE CREAM. — Make a qt. brick of New 
York ice cream, freeze it, have a round 
mould or square mould to hold 2 l / 2 qts., cut 
the brick so as to form a square in the center 
of your mould, now make a qt. of good tutti 
frutti ice cream and fill in all around your 
center piece, ice the top with whipped 
cream and freeze and repack to deliver. 



74 Standard Recipes For 

EXTRA FINE CUSTARD FOR FROZ- 
EN PUDDINGS, ETC. 

Have a kettle. Put into it, for example, 
10 egg yolks (no whites) , 6 oz. medium fine 
sugar. Cook over the fire by whisping and 
beating continually until it commences only 
to thicken, then strain immediately. To the 
above amount add i qt. of frozen ice cream 
and a dash of maraschino flavor and freeze 
as for any ice cream. The above amount 
makes about 2 to 2*4 qts. for a round mould. 
These are usually decorated with whipped 
cream. 

MANDARIN BOOMS. 

Take any desired number of even sized, 
large choice blood oranges that have a rich 
looking peeling; cut them crosswise in 
halves, take out the pulp; fill one half with 
a nice tutti frutti cream and the other half 
with a good lemon ice. Place the two halves 
together and set them into the ice case, or 
packer can, as for any kind of cream. 



Ice Cream Makers 75 

HOKEY POKEY. 

5C. BRICKS. 

There have been quite a number of recipes 
for hokey pokey but they are very simple to 
make by taking a medium cheap, or cheap 
ice cream, with a little more gelatine than 
for ordinary use, and filling your moulds, 
packing them in plenty of fine ice and salt 
for one hour. Then dip the mould in water 
two or three times, then turn them out and 
cut into desired 5c blocks. Wrap and pack 
as for ice cream. A suitable tin box mould 
for this kind of moulding: Ice box 13x2^- 
x2^, or you can use ice cream brick moulds 
as in the following : 

3 gal. of milk, \y 2 gal. of cream, 1 gal. of 
condensed milk, 8 lbs. of sugar, 12 oz. of 
gelatine, 4 oz. (or more) of vanilla extract. 
Put the gelatine into a double boiler with 
2 qts. of milk to dissolve. Mix the other 
ingredients and stir them well, then strain in 
the gelatine. Freeze with a constant speed 
from start to finish, using 8 lbs. of coarse salt 
to 1 20 lbs. of crushed ice. After starting the 
machine pile on all the mixed ice and salt 



y6 Standard Recipes For 

you can, and add more as it works down 
even with the lid. With the machine run- 
ning at 140 revolutions a minute, this batch 
should be crowding the lid of your iogallon 
freezer in 12 minutes. Then put on y 2 lb. 
of salt and run 3 or 4 minutes longer to stiffen 
it up ready for moulding. Make up into 
quart bricks which will cut into eight 5-cent 
bricks. Pack the bricks in ice and salt, using 

6 lbs. of salt to each large pail (30 lb. candy 
pail) of crushed ice. Put half a pail of 
mixed ice and salt in the bottom of a io- 
gallon packer and fill up with bricks, allow- 
ing about a foot for ice at the top. Leave 
standing for 2 hours at least, as the cream 
to be cut up should be harder than for quart 
brick delivery. 

A 5-gallon packing can will just hold 100 
small bricks. Ice up the packer before be- 
ginning to cut the bricks. Use waxed paper, 

7 by 9 inches, for wrapping. It can be 
bought in 7-inch rolls and cut off as required. 

Take a brick (one at a time) out of the 
ice pack, give it a turn or two in a pail of 
cold water, remove the lid and drop the 



Ice Cream Makers 77 

cream onto your cutting board or table. 
Cut the quart brick into eight pieces, wrap 
quickly and pack them in the iced up packer. 

For moulding a large number I recom- 
mend 4-quart or 8-quart bricks. The 4- 
quart should be kept in the ice and salt for 
3 or 4 hours. The larger bricks should be 
left in the pack overnight; and in this case 
it is advisable to leave out the plug. These 
larger bricks are marked so that it is easy to 
cut them evenly. Split them lengthwise in 
the center first, then crosswise, then the four 
lengthwise again and you have 8 1 -quart 
bricks. As these are still to be cut up into 
smaller bricks and wrapped, you can readily 
understand that quick work is required. 

A special cutter can be made by nailing 
or bolting blades (cut out of heavy tin or 
galvanized iron) between strips of wood of 
the proper width. Such a cutter is good for 
quick work. 

The batch I have given here, frozen as di- 
rected, should produce 320 5-cent bricks. 
The cost, labor not included, varies in dif- 
ferent localities, but on the average it will 



78 Standard Recipes For 

be about 30 cents a gallon. In 100 lots the 
bricks should bring 3 cents or $9.60 per 
batch ; in 500 lots, 2]/z cents or $8 per batch. 
The margin for labor and profit should 
never be less than $5 per batch. 

Never recommend mixed colors in 5-cent 
bricks, and never agree to take back unsold 
bricks; it is always unprofitable. 

FROZEN TAFFETU. 

33 e gg y° lks - 

2^4 qts. maple syrup. 

2 oz. gelatine. 

2 oz. vanilla. 

5 qts. 20 per cent, cream. 

4^2 qts. double whipped cream. 

Burnt sugar color. 

Maraschino flavor. 

Cook the egg yolks, beating hard and con- 
tinually, adding gradually 1 qt. of the syrup 
until they commence to thicken a very little. 
This takes practice to do a good job and not 
scorch the eggs. Beat the whipped cream 
light. Dissolve the gelatine in 1 pt. of the 
cream. Add the cream and balance of syrup 



Ice Cream Makers 79 

and cooked eggs and gelatine color and 
freeze medium hard. Then add the flavor 
and whipped cream and finish freezing. 

FRENCH MARSHMALLOW 
CREAM. 

l / 2 lb. powdered sugar, 1 qt. double cream, 
J4 oz. gelatine, y A pt. cream, y 2 lb. good 
marshmallows, *4 oz. vanilla, y 2 lb. Eng- 
lish walnuts; beat the cream stiff; dissolve 
the gelatine in the Y /\ pt. of cream, cool a 
little, then put into your gelatine a spoon at 
a time of the whipped cream and gently stir 
up the gelatine and continue until you have 
all in. Roll the nuts and stir them gently 
in, now cut up the marshmallows in fine 
pieces and stir them in and the flavor and 
sugar all together. This may be served 
plain, or moulded, or in paddy cases. 

Different kinds of creams may be and are 
made after the name of the most prominent 
article used, such as caramel ice cream, col- 
ored with caramel burnt sugar, bisque pow- 
dered macaroons, cocoanut, walnut, coffee, 
coffee extract, roasted filberts ground fine, 



80 Standard Recipes For 

raspberry, pineapple, burnt almond, pow- 
dered nectarine fruit, banana, apricot, peach, 
brown bread, ginger preserved and cut fine, 
maraschino flavor or cherries, noyan flavor, 
etc. The same may be said of ices. 

Philadelphia ice cream is a cooked cus- 
tard of cream, eggs and sugar. 

Delmonico is the same, usually using one- 
third milk instead of all cream. 

Some workmen make the above goods 
under a name to suit their fancy; too much 
so. 

STRAWBERRY FLIPP. 

Take ]/ 2 lb. tapioca, soak it in water over 
night, then cook it clear. Dissolve l /<\ oz. of 
gelatine in water to cover it and strain into 
the tapioca with 8 oz. sugar ; stir in i qt. pre- 
served strawberries; pack in any mould to 
suit your fancy. When taken out to repack 
floor it on an angel food layer cake^ slice and 
place one layer on top, press it down gently, 
trim off the top for the sake of effect, and re- 
pack for delivery. 



Ice Cream Makers 8 1 

INDIA DESSERT CREAM. 

For i qt. of ice cream, take 6 oz. fine co- 
coanut, dampen just a little, then take a 
board or a pan, sift fine sugar on it and 
spread the cocoanut on it thin; bake a nice 
dark brown color in a very hot oven, quick; 
take it out, turn it over and repeat. When 
cold cut it up and run it through a fine chop- 
per for beating into the cream. Color the 
ice cream a little with burnt sugar, maras- 
chino flavor. 

ICES. 

Different fruit ices are mostly made from 
a stock ice or body consisting of water, 
oranges, lemons, sugar, gelatine, glucose and 
whites of eggs, too much of the latter article 
and they will not stand well. By adding 
fruits run through a colander or sieve and 
sweetened will give you the kind of ice ac- 
cording to the fruits used, so I will give you 
some first class recipes to go by. 

Lemon. — For a 5 gal. batch, 25 lemons, 
20 oranges, 6 lbs. granulated sugar, 2 oz. glu- 
cose, 2 oz. gelatine, 10 qts. water, 2 egg 



82 Standard Recipes For 

whites, small teaspoonf ul tartaric acid. Take 
the juice of the lemons and oranges, add it 
to the water, then the sugar, stir it well to 
dissolve; dissolve the acid in % glass of cold 
water and add it; then melt the gelatine in i 
pt. water over heat; add to it the gelatine 
and stir until melted and strain all into your 
freezer except the two tgg whites and freeze 
as for ice cream, using more salt when done, 
beat the eggs with spoonful of sugar and beat 
into the lemon ice. 

One gallon batch — 8 lemons, 6 oranges, 3 
lbs. sugar, J4 oz. gelatine, 2 oz. glucose, 1 
egg white. Proceed as in the 5 gal. batch, 
after straining all ingredients into the can, 
add enough water to make the batch 3 full 
quarts before freezing. 

Other fruit ices are made the same way, 
adding from 1 pt. to 1 qt. of fruit, then the 
same amount of water. 

ORANGE. — Make the orange ice exactly 
the same except you use 20 lemons and 26 
oranges and orange flavor. 

No. 2. If you want a strong flavor of 
either one of the above, take and grate the 



Ice Cream Makers 83 

outside rind of 3 of the fruits wanted, add a 
large tablespoonful of granulated sugar, put 
all in a mortar and rub down, add l /\ gl ass 
of water, rub good, then strain into your 
batch. 

CRANBERRY ICE. 

Make the body as for any fruit ice men- 
tioned. 2j4 qts. cranberries. 3 qts. water. 
Cook soft and rub through a colander or 
coarse sieve. Add 1% qts. heavy syrup, or 
about 5 lbs. sugar, if no syrup. A pinch of 
soda to take away the bitter taste. 

The above amount is suitable for 2 to 2^ 
gal. batch making allowance for water and 
sugar. Some workmen prefer to add 1-3 
cooked apples so as to tone down the cran- 
berries, and a little red color, all to your 
fancy. 

Strawberry. — This can be made either 
from lemon ice or orange ice by using 4*4 
gals, of the frozen ice and rubbing 2 qts. of 
the berries through a sieve or colander and 
sweeten, then beating it into your ice, or you 
can freeze up a batch on the same principle, 
giving it a little color for effect's sake. 



84 Standard Recipes For 

QUICK METHOD.— Now if you have lem- 
on ice in stock and you want to make orange, 
proceed as follows : Beat in the No. 2 orange 
flavor until you kill the lemon flavor and 
add a very little orange color. 

Strawberry. — y s qt. of ice, beat in 4 
spoons of sweetened berries, a little flavor, 
then color and ice up. Other small quick 
orders for fruit ices can be made the same 
way. 

WHOLESALE ICES. 

For 10 gal. when frozen: 

23 qts. water. 

15 sheets gelatine, or 2 oz. 

18 lbs. sugar. 

5 oz. fruit acid. 

5 qts. any kind of fruits-juice or pulp. 
Dissolve the gelatine in 1 pt. hot water. Add 
all and strain after stirring to dissolve the 
sugar. This takes about 20 minutes to freeze 
with about 9 lbs. of salt to your ice. Speed 
of the machine, 150 revolutions. 

Roman Punch. — Add to the above 1 qt. 
good dark rum before freezing and proceed 
the same, using 2 lbs. more salt on the ice; 



Ice Cream Makers 85 

adding 3 doz. lemons, 3 doz. oranges instead 
of fruit. 

FRUIT Acid. — A fine ice of any kind can 
be made by this recipe. They are just as 
fine flavored as to use lemons or oranges for 
them and less work. I recommend this rec- 
ipe very highly. Take 3 qts. water, 3 sheets 
gelatine, 4 lbs. of sugar or ij4 QtS- of syrup, 
place of sugar; % oz. fruit acid, or 1 oz. 
acid to the gallon, 4 to 5 lbs. sugar to the 
gallon ; 1 qt. of fruit extra ; or dissolved citric 
acid in cold water enough to make it taste 
instead of the fruit acid, 1 qt. of grated pine- 
apple, or 1 qt. of any fruit, whites 2 eggs, 
beaten with a spoonful of sugar, when frozen 
beat the whites in with a paddle, dissolve 
the gelatine in a little water, add all together 
and freeze. The above amount will make 
close to 2 gal. frozen. 

Prunell— Beat the yolks of 6 eggs with 
y 2 lb. fine sugar stiff, add the juice of 1 
lemon and 1 orange with yi cup of water, 
simmer all until thick, stirring all the time; 
now beat the whites of 2 eggs with 2 spoons 
fine sugar until stiff, whip the 1st batch 



86 Standard Recipes For 

into the last one. Have cut fine 2 oz. Prun- 
ellas, rub them good in powdered sugar and 
stir into the batch and mould. 

ROMAN PUNCH. 

1 qt. lemon ice, Y\ pt. good rum. Beat 
good and ice up. 

NO. 1 BODY ICE. 
Ices for i Gallon Size. 

3 qts. water. 
6 oranges. 

6 lemons. 

4 lbs. sugar. 

3/4 oz. fruit acid. 
Yx oz. gelatine. 

In y 2 cup hot water. Mix and strain all. 
Freeze with more salt than for ice cream. 

RUM PUNCH. 

Use the above recipe. Add 4 to 8 oz. dark 
rum. 

LEMON ICE. 

Use the No. 1 stock or body ice, adding 
6 lemons extra; little lemon flavor. 



Ice Cream Makers 87 

ORANGE ICE. 

Use No. 1 as above. Add 6 oranges ex- 
tra and orange flavor. 

CHOCOLATE SEA FOAM. 

1 pt. cream whipped light. 

3 pts. milk. 

2 lbs. sugar. 

4 e gg whites. 

2 l / 2 oz. chocolate paste. 

i>2 oz. sheet gelatine. 

Orange flavor. 

Dissolve gelatine in 1 pt. milk, cool a lit- 
tle and beat light; then beat eggs stiff, pour- 
ing in the beaten gelatine last and beating 
the while; then add all the other ingre- 
dients, beat good and pour into a brick or 
fancy mould to freeze 2 hours. 

To serve use y 2 pt. of whipped cream; 
color it a pale green when whipping, and a 
little pistachio flavor. 

FRUIT ICES. 

Use No. 1, leaving out the fruit; substi- 
tute y 2 qt. of any fruit rubbed through a 



88 Standard Recipes For 

sieve (no seeds), say pineapple or strawber- 
ries. This last is often called sherbets. 

APRICOT, PINEAPPLE, OR PEACH 
SHERBET. 

If peaches or apricots are to be used, 
allow x /> lb. of sugar with the fruit, mashing 
it into the fruit good before rubbing it 
through the sieve. Or the fruit can be only 
mashed and not run through the sieve as 
some people fancy it best. Any fruit with 
an acid should be treated with a little extra 
sugar. 

MALAGA PUNCH. 

2 qts. lemon ice, 2 lbs. grapes, i 1 /* lbs. 
fine sugar, 1 teaspoonful caramel, 6 oz. glu- 
cose. Dissolve the sugar in the glucose with 
the grape juice, beat into the ice, rub the 
grapes through a sieve, add and beat in, pack 
good and rebeat several times before send- 
ing out. 

FROZEN APPLES. 

Take the desired amount of apples, pick 
even sizes and extra large, pare and core 



Ice Cream Makers 89 

with an extra large space to be filled in, bake 
these tender but not so they will fall down, 
sifting powdered sugar well over them and 
a little mace. Have an equal amount of sago 
well soaked and cook until clear; stir in a 
little sugar, fill the cores full with this. 
When a little cool, the apples may be 
touched up with a little red and green color, 
then place in your cabinet well iced and 
salted. A simple sauce can be served with 
these if desired. 

FRAPPES. 

These are nothing more than any kind of 
fruit ices such as arc already given. Simply 
frozen to a slush or else packed in a can not 
frozen to a slush but packed with ice around 
the can and salt enough to bring the cold up 
good and cold. 

UNFERMENTED WINE FRAPPE. 

This is a large name and a large drink. 
If once tried it will rank with the highest 
frappes made. My wife invented this for- 
mula and served it for four hundred Meth- 



90 Standard Recipes For 

odist ministers, all of whom had a compli- 
ment, and the way they drank you would 
hardly think of a temperance cause. I will 
give it as she gave it to me. The amount 
made 13 gallons packed in 3 cans with ice 
and salt. Juice of 7 lemons, juice of 8 
oranges, 8 qts. of cherries, 4 i-qt. cans of 
pineapple, 18 lbs. granulated sugar, 1 oz. 
citric acid dissolved in 1 glass cold water, 
4 oz. strawberry flavor, 2 oz. red color. Dis- 
solve the sugar in 1 gal. water over the fire, 
add all together and bring the amount up to 
13 gals, by adding water. The flavor com- 
bined, I must say, was extra fine. 

PINEAPPLE SOUFFLE. 

Yolks of 4 eggs, 1 tablespoonful English 
arrow root, juice 2 oranges, juice 1 lemon, 1 
lb. sugar, y 2 oz. gelatine, 1 qt. double cream, 
34 pt. water. Dissolve the gelatine in the 
water, beat the cream stiff. Stir the eggs, 
arrow root and juices over the fire until 
thick, then add the gelatine and when nearly 
cold gradually add to the whipped cream 
by lifting the cream up through it. Pack 
in ice and salt. 



Ice Cream Makers 91 

BAKED ICE CREAM FLOTUNOS. 

First have a set of irons the shape of small 
paddy cakes. Then have a pan of cooking 
oil hot. Then make a batter as follows : 2 
eggs, 1 teacup sugar, yi teaspoon salt, 1 cup 
of milk, 1 cup of flour. Beat the eggs lightly 
with the salt and sugar, add the milk and 
flour and beat all smooth. This will make 
about 40 cups or cases edible to fill with ice 
cream after which sift powdered sugar over 
the tops. Punch a hole in a piece of sheet 
iron, put the iron over a blaze of fire and 
you will have a blaze of fire up through the 
hole. Now quickly turn your box or paddy 
case of ice cream up side down over the 
blaze to scorch the sugar, or a gas jet can be 
used to do the work. Now to use the irons 
in the batter, first heat them in the hot oil, 
then immerse them in the batter the suitable 
depth to form the paddy cases, then stick 
them in the oil to bake a nice color. 

CHARLOTTE RUSSE. 

This is whipped cream flavored, sweet- 
ened and filled in cases to hold a small dish 



92 Standard Recipes For 

in amount. These are much nicer if packed 
in an ice cabinet and delivered very cold. 
Some decorate the tops of each with fruits; 
they are very pretty and nice. 

ANOTHER STYLE CASES. 

Is to fill your cases four-fifths full of any 
kind of ice cream, then decorate the top with 
whipped cream and top off with a piece of 
crystallized fruit. 

WHIPPED CREAM. 

Take, for example, i pt. of old rich double 
cream, place it in a round bottomed kettle, 
bowl or pan. And with a wire egg whip 
beat it up light and stiff. Dissolve gelatine, 
sugar, flavor and condensed cream can be 
stirred into the above, or the above can be 
beaten into ice cream or mixtures to enrich 
the same. To freeze it simply pack it as for 
ice cream, at times gently cut down the out- 
side into the center to make an even freeze 
of it. 

CHARLOTTE RUSSE. 

No. 2. Take No. 2 round cutter and cut 
strips of good cake to fit your individual 



Ice Cream Makers 93 

cases ; then line the insides with it and fill in 
with whipped cream and decorate the tops. 
These need not be packed in ice. 

FRUIT ACID. 

Dissolve in 1 lb. of water, 1 lb. of the best 
citric acid and bottle for use. 

BRICK ICE CREAM. 

Have a i-qt. brick mould, drive a nail 
through the center of the bottom and ham- 
mer down the rough edges, place a piece of 
paper in the bottom of the mould over the 
hole, then fill in one-third full of vanilla, 
finish with chocolate, fill the mould good and 
put a slice of paper on top to project all 
around ]/ 2 inch, then press on your lid. Now 
to freeze it: Throw a half scoop of fine ice 
in a pail and 1 pt. of salt, place your mould 
in the center, a scoop of ice on top, mix with 
a pint of salt, cover it over and let it set one 
hour. To take out, dump your pail up side 
down, take your mould, dip it in water 3 or 
4 times, take off the lid and paper, turn it up 
side down and blow on the hole and the brick 



94 Standard Recipes For 

will slide out, wrap it in paper and pack it in 
a 2-qt. can as you would so much ice cream. 
These three colored bricks are called varie- 
gated, as you see you would have a brick 
chocolate, white and pink, which can be cut 
crosswise in any size slices. 

WHOLESALE BRICKS. 

Now if you are in the wholesale business, 
I advise using a 4-brick size mould and have 
no less than a half dozen to use for quick 
work. They can be cut into 4 i-qt. bricks; 
there are moulded and frozen almost the 
same, except in proportion, more ice and 
salt. Where you can it is better to mould 
large bricks late in the afternoon, at half- 
past five o'clock; leave the plug out of the 
freezer over night, throwing on more ice and 
salt and shaking all to settle the ice. In the 
morning take them out early and pack. 

A SAVING IN MOULDING. 

For my retail trade in brick ice cream, I 
have invented quite a saving in time and ex- 
tra trouble. I take my i-qt. brick boxes for 



Ice Cream Makers 95 

delivery, and simply line them with the 
heaviest manila stick candy wax paper, hav- 
ing it cut so the fit leaves square, even cor- 
ners. 

Now I mould my ice cream, using the 
condensed heavy cream mixture, right into 
the delivery box and place them in the extra 
heavy iced and salted freezer or ice cave. 
To be sure it takes about three times as long 
for them to set solid, but the workman can 
see at a glance the time and trouble saved 
over the extra way of freezing and repack- 
ing out into the delivery boxes. It will not 
be long until some wise paper box factory 
will take advantage of this and give to us an 
oiled or waxed inside box for this purpose. 
After the bricks set firm the wax paper 
easily comes free from the frozen brick. 

ROUND MOULD WITH A HEART 
CENTER. 

These moulds are supplied by any supply 
house. They consist of 2 lids, 1 drum, 1 
heart center and 1 round lid with a heart 
cut out of the center. To fill the mould first 



96 Standard Recipes For 

take a piece of wax paper and put on one 
end of the drum, then a lid over and on it. 
Set it down with the open end up. Now 
place in your heart mould in the center; 
have some extra soft vanilla cream, with 
this you fill a paper funnel, folding in the 
top, cutting off the small end and filling 
around your heart with it by holding the top 
and squeezing out the cream. 

When filled do likewise with some straw- 
berry cream and fill the heart, then put on 
the lid with the hole in and put a heart- 
shaped stick in the heart. Someone must 
hold down the stick solid while you pull out 
the heart mould, thereby leaving the cream 
in the center. Now place a paper on, then 
the lid and freeze as in any brick work. 



Another way is to have small heart 
moulds, fill them and freeze; then push 
them out, set them in the center of your 
round mould and put vanilla cream around 
them, ref reeze the whole brick. After 1 ]/ 2 
hours it is ready to take out same as any brick. 



Ice Cream Makers 97 

PACKING BRICKS. 

I advise that each brick should be wrap- 
ped with thin paper or white wax paper and 
they can be packed on top of each other. Al- 
ways have your cabinet or can well iced and 
salted up before needing it, so it will be cold 
and in good shape to receive the bricks. Use 
plenty of salt to pack with the ice. 

INDIVIDUAL FANCY MOULDING. 

For a sample of these goods we will take 
an individual apple mould, fill each half 
with yellow cream or pale green colored ice 
cream. Now put a cherry or piece of crys- 
tallized fruit in one of the halves to repre- 
sent a case; now close up your mould and 
squeeze it shut tightly. Take a scoop of ice 
and Y\ pt. of salt; mix it and throw it in a 
pail; put your mould down in the center of 
it to be well covered; now it takes from 15 
to 20 minutes to freeze. Then take it out 
and proceed as for brick moulding. 

To paint the apple use red color; weaken 
a few drops with 10 times as much water. 
Take a brush and paint ]/ 2 of the apple up 



98 



Standard Recipes For 



and down. Now if you used green color for 
your cream you have one-half green and 
the other half red. To decorate the apple 
stick a clove in the small end and an artificial 




Fancy Mould — Individual. 

apple stem with a leaf and flower in the 
stem end; pack them as you would brick 
cream. 

VARIEGATED INDIVIDUALS. 

These you fill with chocolate, vanilla, 
strawberry, New York, or Pistach, placing 
each color in the mould proper to corre- 
spond, as white between any two colors and 
so on. 

FRUIT COLORING INDIVIDUALS. 

A most delicate effect can be made on 
painting peaches or pears by the following: 



Ice Cream Makers 99 

Mould your peaches of a delicate color of 
yellow; on taking them out of the mould 
give them a quick dip into some ice water 
to smooth the cream for painting. Now have 
prepared some starch by coloring it a nice 
pink; use water and color; when it dries rub 
it through a sieve and box it for use. A 
green can be made the same way. 

Now to paint the pears or peaches, take 
a bit of cotton, touch it into the starch, then 
gently top one-half of your fruit and you 
have the desired dull rich color of the fruit. 

One important feature in taking out and 
painting individuals is to do a neat clean 
job. What would disgust your customer 
more than opening up the packer to serve 
her most admired friends, and find at first 
sight that the individuals, though perfect in 
make, are covered with dirty finger and 
thumb prints, while others are stained and 
daubed through handling, from other colors. 

STICKERS IN INDIVIDUALS. 

In freezing lilies or flowers in which you 
must insert petal centers it is best to stick 



IOO Standard Recipes For 

them in immediately when you take them 
out of the mould, or if you do not it is usu- 
ally the case after they set hard in the ice 
case or can packer, then the wires will bend 
in trying to put them in, so you will likely 
have to use an awl or small knife blade to 
first insert a hole, or you may also have to 
cut off an inch of the wire stem as they bend 
easily by a little pressure. 

CRYSTALLIZING FRUIT. 

For Ice Cream Work. 

Pare and seed the fruit; then with a 
pointed stick make holes in it. Now parboil 
the fruit until tender, then drain; put in a 
crock. Cover fruit with a hot sugar syrup. 
The next day drain off the syrup, heat it and 
pour it over again. The next day drain and 
dry the fruit; then cook some sugar to 230 
degrees, stir it until it looks a little grainy, 
throw in your fruit, stir all good, then pour 
all into a sieve, drain good, then put the 
fruit out to dry. When dry box up for use. 
Water melon preserves treated in a green 
syrup as above process are very fine. 



Ice Cream Makers 101 

MIXING FRUIT COLORS. 

Black and red makes brown. 

Red and yellow makes orange. 

Yellow and blue makes green. 

Black in white makes grey. 

Red and blue makes purple. 

Yellow in white makes cream. 

Pale red in white makes pink. 

Pale blue and red makes violet. 

In mixing the above colors it is best to 
have the colors weakened with water, using 
a very small amount until you strike the de- 
sired shade you want. 

CARD MOULDING. 

Cards are on the hard list unless you fol- 
low this instruction: Punch a nail hole in 
the back half center of your mould, and be- 
fore filling with ice cream, place a small 
piece of paper over the mould. To take the 
cream out after it is frozen as in individuals, 
do not wet the mould more than necessary, 
or any mould, as it allows the cream to melt 
and run down and spoil any fine impres- 
sion. 



102 Standard Recipes For 

MINT JULEP. 

Take 2 qts. of lemon ice frozen; get a 
double handful of fresh mint leaves; beat 
and grind them in a mortar with a half cup 
of good granulated sugar; then add y 2 cup 
of water and macerate good; then strain it 
into a qt. cup, add *4 pt. good brandy, J4 P*- 
good wine; put all into the ice and beat it 
and pack with plenty of ice and salt. When 
you cannot get the leaves use peppermint 
flavor. 

IMITATION PISTACHIO NUTS. 

As the pistachio nut is too expensive for 
medium priced ice cream, a fine substitute 
can be made. Roast pignolia nuts, roll them 
down to a half size with a rolling pin ; then 
color them with a thin green color having 
a little maraschino flavor added. Let them 
dry. Then run them through a fine cutter. 
Bottle for future use. 

I have had old ice cream makers laugh at 
the idea, and time and again the same men 
have asked me how long was the cream 
freezing. If they had timed their batch 



Ice Cream Makers 103 

they would have known as much as I, and 
would not have been obliged to ask the ques- 
tion. 

The timer is a great helper as to letting 
you know if you are right or wrong as to the 
proper amount of salt to the ice, more or less, 
according to the time in freezing. Try it. 

ICE CREAM CANNON BALLS. 

Mould some round balls extra hard as for 
individuals, then melt some sweet chocolate, 
thin it down with cocoa butter, let it cool 
until the most of the heat is off; now have 
two wire forks, drop a frozen ice cream ball 
into the chocolate, turn it upside down quick, 
and with your two forks, set it out on your 
tray, and then immediately in your ice cabi- 
net or iced up can. 

Nut balls can be made with ground nuts 
by dipping the balls in warm water using no 
chocolate ; immediately drop them in crush- 
ed nut goodies ; wrap in wax paper and place 
in your ice cabinet to keep hard. 



104 Standard Recipes For 

SNOW BALLS. 

These are made in various coatings as to 
fancy. Use No. i mould as for Cannon 
Ball. Whip up some double heavy whip- 
ping cream with a very small amount of 
powdered sugar and a little cumerine flavor 
in powdered sugar, then dip the balls into 
this and set them in the ice case. 

TOASTED SNOW BALLS. 

One kind is to have fine roasted cocoanut 
and after the balls are coated in whipped 
cream as snow balls, then turn them over in 
the roasted cocoanut and then into the ice 
cave. 

NO. 2 TOASTED SNOW BALLS. 

After moulding and dipping into the 
whipped cream give them a jar or knock so 
as to drop off all surplus cream; after a half 
dozen are coated set them in a very hot oven 
to scorch a light brown color, which will 
only take a few seconds if the oven is the 
high heat; then immediately set the whole 



Ice Cream Makers 105 

six in the ice cave to harden ; do not try to 
handle them until they are frozen up in the 
cave. 

Other cases, such as filled maringues, can 
be treated likewise and artistically retouched 
with a small brush and different colors or 
retouched with cuts of French fruits after 
thoroughly chilled up in the ice cave. 
Prices range from $3.00 to $6.00 per dozen 
on the above line of cannon balls and marin- 
gues. 

LEMONADE. 

In the ice cream business we often have 
calls for an order of lemonade. 

No. 1. Lemonade for Wholesale. 
5 gallon size. 

3 gallons water. 

4 doz. lemons (juice). 
$y 2 oz. fruit acid. 

20 lbs. granulated sugar. 

Mix and stir. 

Take the rind of 4 lemons, grate only the 
outside oily skin ; add 4 oz. granulated sugar 
to it and rub it to a paste in the mortar, then 



106 Standard Recipes For 

add y 2 pt. water to it and strain it into the 
lemonade. 

Some leave out the lemons and use only 
the acid and the 4 rinds as flavor. Add 
water to make 5 gal. in all. 

No. 2. Lemonade for Retail. 

Ice up a jar; put into this 1 gal. water, 
fruit acid 1 oz., sugar \ l / 2 lbs. Use this 
water in making your regular shake lemon- 
ade, using l / 2 lemon and the regular amount 
of sugar, by mashing the half lemon in the 
sugar as usual, then a little fine ice, then the 
lemonade, water to tone and give it strength. 
This makes an elegant drink and really im- 
proves the lemonade. Orangeade may be 
made in the same way. 

SOME GOOD FLAVORS. 

Artificial Vanilla.— For 5 gal. size, 
3 1/3 oz. vanilla, 1 2/3 oz. cumerin, 2 l / 2 pts. 
glycerine, 10 pts. alcohol; add the vanilla 
and cumerin to the alcohol and let stand over 
night; then add the glycerine, shake well and 
let stand until noon ; then add water to bring 
the measure up to five gallons. 



Ice Cream Makers 107 

Vanilla Bean Extract.— This can be 
made from any kind of beans, grinding them 
fine and putting them in a igal. glass bottle, 
say 12 oz. of the ground vanilla; pour in on 
them 2 qts. of good alcohol, 1 qt. water, J4 
pt. glycerine. It is best to set this in a warm 
place for 14 days, giving it a shaking up 
once a day, then fill it for use. It can be re- 
duced with 34 its amount of water according 
to strength. Now keep the residue of beans, 
put them back in the bottle and repeat the 
process which will likely be l / 2 the strength 
as the first process, or two kinds of beans 
may be mixed, or mix it Yz with artificial 
vanilla. 

PERFUME FLAVORING. 

Eau d' Argent. — 1 dram oil Cedrat, 3 
oz. oil rose, cut with y 2 pt. rectified spirits. 

PERFjECT LOVE. — 12 drops oil lemon, 9 
drops cloves, 4 drops mace in y 2 pt. alcohol. 

SHERBET. — 1 oz. vanilla, 1 oz. strawberry, 
1 oz. pineapple, mix together. 

Pistachio. — 5 parts vanilla to 1 of bitter 
almond, mix together. 



108 Standard Recipes For 

ClTRONELLA. — i dram extract of orange, 
1% drams extract of lemon, 6 drops oil 
cloves, 12 drops coriander, yi pt. alcohol. 

Root Beer Flavor. — y oz. clove extract, 
2 oz. ginger extract, i oz. allspice extract, 
y 2 oz. cinnamon extract, caramel color, mix 
all in y 2 pt. rectified spirits. 

Cream Conella. — io drops oil cinna- 
mon, 2 drops oil rose in % pt. spirits. 

LOVAGE. — Cinnamon, caraway, equal 
amounts. 

Extract of Bees' Honey.— Peppermint 
2 oz., attar of roses, 3 oz., spearmint, 3 oz., 
wintergreen 2 oz. Mix in a little spirits to 
cut all. Take J4 lb- light brown sugar, Y\ 
lb. glucose, Yz pt. water. Dissolve over heat, 
when cold mix all togeher. 

CREAM De MlNTO. — % oz. oil pepper- 
mint, y 2 pt. rum, Y\ pt. syrup, y 2 pt. good 
wine. This works fine, sparingly, in tutti 
f rutti or ices. 

Maraschino. — A very nice flavor rep- 
resenting maraschino can be made by using 
4 oz. good vanilla, 1 oz. rose flavor and 1 oz. 
of bitter almond. These two last should not 



Ice Cream Makers 109 

be so strong as to overbalance the vanilla, 
and will be found fine for flavoring frozen 
custards. 

SHOP FLOOR CEMENT. 

First level slope and hammer down the 
floor, having plenty of slope for drainage to 
the sewer; next scatter evenly and beat in 
coarse sand and gravel, then mix Portland 
cement well with coarse sand in proportions, 
half and half. Stir up with water to a good 
consistency to spread well and spread even 
and smooth. Do not mix too much at a 
time. This will set hard in about two days. 

CHECKING SYSTEM FOR TUBS. 

All tubs should be numbered in series; 
the quarts run from 1 to 100, the 2-quarts 
from 1 01 to 200, gallons from 201 to 300 and 
5-gallons from 301 up. In the spring the 
first packer in each size to go out is given 
the check No. 1, this number being written 
under the customer's name on the order 
book; the second packer check No. 2, and so 
on. In the packing room have slates marked 



no Standard Recipes For 

off in squares with the numbers of all pack- 
ers painted on them, room being left in each 
square for the check number to be marked 
in when the order is made ready for delivery. 

For example, say that the first 5-gallon 
order goes out in tub No. 360, check No. 1 
is marked under 360 on the slate. When the 
packer is returned the check number is 
rubbed out. A glance at the slates will show 
if any packer has not been returned in a rea- 
sonable time, for as the check numbers are 
constantly changing, a low number — indi- 
cating that the packer has been long out — 
sticks up like a sore thumb. Then it is an 
easy matter to turn up the order bearing the 
corresponding number and get the name and 
address of the customer holding back the 
packer. 

The accompanying diagrams will give an 
idea of the way the slates are marked, but I 
cannot attempt to show all the squares that 
can be marked off on a slate of ordinary size. 

If it should happen that you forget to 
erase the check number when the packer is 
returned, you are soon set right by the packer 



Ice Cream Makers 



in 



coming into use again, for it is clear that you 
cannot enter two check numbers against the 
same packer number. 



1 


a 


3 


4 




301 


302 


303 


304 








2 


1 




4 




5 


6 


7 


8 


305 


306 


307 


30S 


7 

















When the time comes to take an invoice 
of packers, the slates show just how many 
of each size are out and it is the work of but 
a few minutes to find where they are — or 
should be. 

This system also keeps you informed at all 
times as to the number of packages of each 
size delivered since the beginning of the 
business year or since the last invoice. 

I find this the simplest, surest, quickest 
and most convenient system I have ever tried 
for keeping track of tubs. 



112 Standard Recipes For 

TESTING CREAM. 

I have noticed that from time to time one 
has an inquiry for a simple test for cream. 
The simplest method I know is to use a lacto- 
meter. The instrument will not cost more 
than 50 or 75 cents. 

To be sure of the reading of your instru- 
ment it is necessary to prove it in the follow- 
ing manner: Stir your cream well, let the 
lactometer come to rest in it, and enter the 
reading (or mark even with the cream) in 
a book. Then take a 4 oz. sample of the 
cream and submit it to expert examination. 
A chemist will not charge much to deter- 
mine the percentage of butter fat in the 
sample. Repeat this with 5 or 6 lots of 
cream, entering the percentage shown by 
the expert test opposite the corresponding 
entry for the lactometer. These figures give 
you a base for calculation. For instance, if 
the chemist's examination (or a careful test 
made by yourself) shows that a given lot 
of cream contains 18 per cent, of butter fat 
and the corresponding lactometer reading 
is 60, then you may be sure that when your 



Ice Cream Makers 115 

lactometer registers 60 in another lot of 
cream it is 18 per cent, cream. With the 
figures for half a dozen different tests at 
hand, you can easily determine the percent- 
age of butter fat that corresponds to any 
reading of the lactometer. 

This test may not be absolutely accurate, 
but close enough for all practical purposes, 
and it saves a lot of time and bother. 

UTILIZING SURPLUS BRINE. 

A waste of ice is a waste of money, and 
ice used unnecessarily is wasted. I manage 
to save a considerable quantity of ice by 
making use of the "waste" brine from my 
freezers and ice cream storage box to keep 
my raw cream nearly at the freezing point. 

My storage boxes for ice cream and raw 
cream are set close together, and by means 
of a hand pump and short piece of hose the 
surplus brine is transferred from the ice 
cream box to the raw cream box. A per- 
forated guard, made of galvanized sheet 
iron, in one corner of the ice cream box 
allows the pump to go to the bottom. To 



u6 Standard Recipes For 

guard against flooding the cans the box is 
provided with an overflow four inches be- 
low the can tops. The raw cream box has 
a similar outlet, and as the hose carries the 
new supply of brine to the bottom of the 
box the warmer brine at the top flows out 
and is carried off through the drain pipe. 

The brine pumped over at night when I 
repack the ice cream box keeps the raw 
cream just as well as if it was iced up in 
the usual way. 

A short hose with a nozzle that fits the 
overflow of the freezer tub carries the brine 
into a bucket. This brine, which ordinarily 
is allowed to escape to the drain, is cold 
enough to do good service in the raw cream 
box. 

The trouble involved in this utilization of 
brine that otherwise would go to waste is 
trifling, and the amount of ice thus saved 
during a season makes it well worth while. 

I notice that nearly all published recipes 
calling for gelatine in ice cream, advise melt- 
ing it in water. I melt my gelatine in milk 
or cream and think I get better results. I 



Ice Cream Makers 117 

take a quart of my milk or cream for each 
four ounces of gelatine and heat them to- 
gether in a double boiler, stirring the mix- 
ture occasionally until all the gelatine is 
dissolved. It is not necessary or advisable 
to let the milk come near the boiling point; 
just let it begin to steam. As soon as the 
gelatine is dissolved, strain it into your 
batch. 

The batch should not be colder than 40 
Fahr. when the gelatine is added. If the 
batch is too cold the gelatine will partially 
congeal and cling in strings to the spindle 
and blades of the heater or form streaks in 
the cream. 



A good waterproof apron is necessary to 
the comfort of workmen, and it is not always 
possible to buy them when needed. A serv- 
iceable waterproof apron may be made by 
painting 8-ounce duck or canvas with a so- 
lution of India rubber. Make the solution 
by dissolving India rubber in oil of turpen- 
tine. A second coat of the solution thinned 



n8 Standard Recipes For 

down with more oil of turpentine will insure 
a good job and a dry surface. 

Another fairly satisfactory method is as 
follows: Powder separately i lb. of sugar 
of lead and i lb. of alum; mix the powders 
together in a crock and pour on two qts. of 
boiling water. Let this stand over night. 
Apply to the canvas with a brush, iron while 
still damp and hang up for twelve hours. 
This solution can be kept in bottles and used 
as required. 

WINDOW ADVERTISEMENTS. 

Nowadays no one questions the value of 
window displays, and the necessity for fre- 
quent changes is generally recognized; 
therefore suggestions along this line are not 
out of place, for what may be an old story 
to some will probably be new to many. 

A display that I have used with good 
results on several occasions can be arranged 
at trifling cost of time and money. Took 
six packers — two each of three sizes — and 
painted them with extra care with light 
colored paint. These I filled with saw- 



Ice Cream Makers 119 

dust up to within an inch of the top, and ar- 
ranged them in two rows from near the 
back center of the show window to the front 
sides. On the sawdust I set newly tinned 
can lids of the proper sizes and filled in with 
lump alum to represent ice, not covering the 
lids completely. (Usually I was able to 
borrow the alum from a nearby druggist, 
and so saved that expense). Then I had 
neatly lettered cards, graduated in size to 
correspond with the packers, calling atten- 
tion to our various creams and ices, refer- 
ring to our mehods, manner of delivery and 
time required to fill ordinary and special 
orders, and giving prices on standard prod- 
ucts. In the center of the window I placed 
a small heap of individual moulds of various 
sorts. Those nearest the front I opened out 
and laid in composition forms, correctly 
tinted to show the effect we could get with 
different creams. Back of the moulds was a 
placard about our fancy moulded creams, 
and giving the prices per dozen for indi- 
viduals. 

A display of this sort is more striking 



120 Standard Recipes For 

and effective than one would imagine. 
However, I never let mine stand for more 
than a week or ten days, because I didn't 
want people to get in the way of passing the 
window without looking in — and they won't 
look in more than a few times unless you 
give them something new to look at. 

Another good display, particularly on a 
very hot day, is a single large block of clear 
ice into which fruits or flowers have been 
frozen, or several small blocks each hold- 
ing a single rose or bright colored fruit. 
For the large block it is, of course, neces- 
sary to call upon a manufacturer of artificial 
ice, but small blocks you can make yourself 
with very little trouble. 

Take a rose with two or three green leaves 
on the stem and fix it in the center of a 2- 
qt. mould, using a bit of wax to secure it. 
Fill the mould overfull with clear water 
(distilled water is best) and drop in 5 or 
6 drops of strong alum solution. Put on a 
tight fitting cover and rub some lard into 
the joint to make it water tight. Put about 
2 in. of fine ice and a cup of salt in the bot- 



Ice Cream Makers 121 

torn of a pail and set the mould in carefully, 
then fill up the pail with fine ice, using 
plenty of salt. After this the pail must not 
be moved or shaken or your ice block will 
freeze rough or cloudy. At the end of i 1 /* 
hours lift the mould out with great care and 
repack as before, then let it stand another 2 
hours. Plunge the mould into lukewarm 
water for an instant and your ice block will 
slip out easily. 

Square up a block of ice somewhat larger 
than your show piece, wrap it in several 
thicknesses of waxed paper and place it in 
a pan in the window. Cut out the paper on 
the top to the proper size and set your show 
piece on the larger ice block. This will pre- 
vent rapid melting. 

These small blocks will not last long in 
very hot weather — a few hours at most — but 
they are very pretty and attractive while 
they do last and more than pay for them- 
selves through the attention they attract — 
for, of course you, would show something 
saleable at the same time and use placards 
in the usual way. 



122 Standard Recipes For 

ONE HUNDRED POINTERS. 

Make it a rule to freeze as regularly each 
day as possible, at the same time crowding 
the amount on Fridays and Saturdays as they 
are usually the heaviest days in the week. 



It is better to have extra frozen cream on 
hand than to run out or run short if some 
small accident should occur. 



I do not recommend the making of two 
grades of ice cream. 



For the 4th of July only a firm could 
send its customers notice that if they wanted 
a grade of good second-class cream at a 
lower price by sending in their order stating 
exactly the amount they wanted, it would 
be done through an accommodation pro- 
viding the order came into the office not 
less than three days before the time wanted. 



By no means agree to take back ice cream 
except at a big per cent. off. 

It is the boss' or proprietor's right to, once 



Ice Cream Makers 123 

in a while, lift up the can lid and take a 
peep. You may be pleased ; you may be dis- 
pleased. 

RULE. 

Have a strict rule to go by. 

Tell people that order late, THEY must 
stand the blame for any dissatisfaction on 
account of it. A great injustice comes back 
often from rush late orders and falls on the 
workman; don't forget the workman does 
the manipulation right if he has time. But 
the salt and ice has to do its own work in time 
to set the cream properly. 

A good rule is to place a sheet of wax 
paper over your cream can before putting 
on the lid for shipping. 

CREAMERY REMARKS. 

The all-around firstclass general work- 
man on ice cream that contracts a position 
with a creamery should have the under- 
standing he is to run his own department, 
and that because the butter man has frozen 
some cream and been with the firm and won 



124 Standard Recipes For 

their confidence is sometimes a serious case 
with the man that knows his business, knows 
the texture of the cream and sees the proof 
of its workings, and the changes should be 
made, not saying some creameries have not 
very good ice cream makers, but if the prac- 
tical man follows the one department he 
ought to be the man for the head manager 
to listen to; at any rate give him time to 
prove up. 

In buying ice cream cans it is well to get 
several sample cans first. To decide, scratch 
each sample and weigh them; the heaviest 
and the one having the heaviest coat of tin 
on are the ones to buy. I advise flat bottom 
cans. 

In the early spring, or closing of winter, 
is a good time to scrape up all your tub 
packers, then look them over and sort out 
those needing to be rehooped. This you can 
easily do by buying the needed amount of 
hoop wire, rivets, a punch and a hammer. 
Then the next step is to paint over all your 
packers. Try not to imitate some competi- 
tor's colors, as this looks bad or appears you 
are too weak to stand on your own colors. 



Ice Cream Makers 125 

As a rule it takes 120 lbs. of ice or 9 scoop 
shovels of ice to freeze a iogallon batch of 
ice cream, and 45 to 55 lbs. of ice to pack it. 
If freezing only one batch, then the ice can 
be used from the freezer to pack the frozen 
cream with. Then it takes 145 lbs. of ice, 
all told, to freeze and pack it. But in con- 
tinuous freezing there is a great saving of 
ice. 

Draw off and use the bottom of your raw 
cream for mixing in gelatine ; it is the thin- 
nest and contains less butter fat. 



Do not freeze or work too hard a frozen 
cream. 



In freezing cream that is over long in 
coming up, be careful it has not already 
come up and dropped down on you. 



Never crush more ice than you need; it's 
a waste of ice and labor. 



Instead of leaving something to be 
finished to-morrow, do it now. Then start 



126 Standard Recipes For 

to-morrow's work if possible. It's a heap 
easier to keep things going right when you 
are ahead of the schedule. 



To guess at it is to make a failure. Weigh- 
ing or measuring everything used, insures 
good results. 



Changing a formula before trying it is 
bad practice. Even if the formula doesn't 
seem just right to you, remember that the 
man who worked it out probably knew what 
he was about. 



You'll generally find that the man who 
thinks he knows it all can quote his grand- 
mother's cook book word for word, but he 
doesn't know the first thing about the 
methods of to-day. Also you'll generally 
find him holding down a cheap job. 



When a man gets too old or too smart 
to learn a little every day, it's time for "the 
boss" to hang out a "help wanted" sign. 



Ice Cream Makers 127 

Treat your customers the very best possi- 
ble but by all means run your own business. 



If a man can't pay a small bill, is it not 
harder for him to pay a larger one. 



Would you be up-to-date in business, then 
read all the trade journals in your line. 



To deliver ice cream for the fountain 
trade or city store trade, it is well to deliver 
the cream in a packer and can somewhat 
larger than the amount ordered. For ex- 
ample: 2 qts. in a gal. can, 1 gal. in a 6- 
qt., and so on ; it keeps better for your cus- 
tomer and gives better satisfaction. But I 
do not recommend this for private parties. 



There is more money in continuous freez- 
ing than one or two batches at a time. 



In case the cogs wear small on your ma- 
chine and you wish to raise your machine 
closer, screw a wide, thick hoop of iron 
around the bottom of your freezer tub allow- 



128 Standard Recipes For 

ing it to project the correct height to do the 
work. 



A man must learn to be and know the 
ripeness, age and per cent, of butter fat in 
cream to be a successful freezer. 



A io-gal. or 40-qt. freezing can measures 
23 in depth. 1 in. from the top in measur- 
ing cream is 10 gals. So with a rule to can, 
estimate how short your batch of cream, is, 
if any. 



Keep tally each day of every article used 
in the shop. 



If you are starting a factory, allow room 
and power for an extra machine — and put 
in the extra machine for emergencies. It 
will pay. A single day's run will pay in- 
terest on extra investment for a year — and 
it need not be a very big day's run at that. 



Usually it is hard to get an opinion out of 
a poor workman unless he's a fool as well, 



Ice Cream Makers 129 

but he will look wise as an owl when others 
are talking. A good workman is never afraid 
to say what he thinks and he is always ready 
to swap ideas. 

One hundred penny scraps make a dol- 
lar's worth of useful material. 



If you always use the best of everything 
you have on hand you'll accumulate an ex- 
pensive surplus of pretty poor materials. 



Don't buy anything you can't use — then 
be sure you use everything you buy. That's 
true economy. 



Never transfer hard cream; it will lose 
from 10 to 20 per cent, in bulk. Have 
plenty of 2-gal., 3-gal. and 5-gal. cans to 
accommodate your wholesale trade and 
transfer direct from the machine can. Keep 
them in storage tanks. 



Don't freeze your cream too hard, or you 
will get only 9 gals, instead of 10, and by the 
time you have transferred it you will have 
only 8. 



130 Standard Recipes For 

Plain all cream mixtures are likely to re- 
quire repaddling after standing for two 
hours, especially if light cream is used, and 
repaddling causes shrinkage as a rule. A 
properly proportioned mixture of cream 
and condensed milk requires no repaddling. 



Use old ice for storing cream; new ice 
for shipping and delivery. 



Never allow a substitute to replace a re- 
liable article that has always given satisfac- 
tion. Reducing cost may prove expensive 
in the long run. 

Articles that will not stand all your tests 
are seldom offered on trial. 



Instruct drivers to draw off a little of the 
brine from small packers delivered at dis- 
tant points, on the route. 



It pays to use wooden covers on small 
packers in hot weather. 



In July and August try sending out 



Ice Cream Makers 13 1 

your qts. in 2-qt. packers. Your customers 
will be better satisfied. 



Old cream beats up quicker than new 
cream, therefore the freezing should be 
hastened by increasing the proportion of 
salt. 



Never wear rubber boots in the shop but 
leather shoes with wooden soles, and have 
two pair to change off with. Also wear 
yarn socks for health's sake. 

Be kind to your boss. Boss, be considerate 
with your men. 



Pasteurized cream should be well aged 
before it is used; otherwise you will find 
it difficult to get the expected swell. 



Packers should be iced up 5 or 10 minues 
before cream is transferred to them from the 
freezer. 



Always make the best goods you can for 
the price; and keep your price at the top 



132 Standard Recipes For 

notch, even against competition. Cut prices 
may catch some floating trade; quality is 
the magnet that attracts and holds. 



Never contract a job to be let without get- 
ting an estimate as to the cost first. 

If you have cream left over from your last 
mixing, keep it separate and freeze it up 
first. 



When cream beats out around your 
freezer lid it is a good sign your cream is 
coming up fast and good. 



Lift up one side of your freezer. Kick a 
piece of ice under it, then it will slide easily 
from your machine and save labor. 

You can make up your mixing for freez- 
ing the next day, before leaving the shop at 
6 o'clock. Pack it well with plain ice, no 
salt sides and top. In the morning give it 
a little stirring to mix and go ahead. 



Ice Cream Makers 133 

"But in rainy weather look out for the 
above." 



After some freezers cans have been in use 
some time they stick and are hard to get off. 
Then fill and hammer the can rim smooth. 



Old copper freezing cans often need re- 
tinning. 



If you have just frozen a batch of straw- 
berry ice cream and you now want to freeze 
a vanilla, do not take your can out and wash 
it, but take a cardboard and scrape it clean. 
Do this immediately on transferring your 
strawberry and save time and ice. 



Always pour a qt. of water on your 
freezer lid before taking it off. 



Keep your mixing vat, storage cans and 
all perfectly clean ; it pays. 



Good true machinery runs smooth with 
little noise. If you find a defect try to fix 
it at once. 



134 Standard Recipes For 

i or 2-gal. cans are handy to mix and heat 
your gelatine and cream in by setting them 
in the water over the fire. 



Give your wheel a turn when you throw 
on your belt; saves loosening it. 

Salt melts ice and gives to it the freezing 
power. Use good judgment in its use ac- 
cordingly. 

Only give cream a hard freeze when you 
are compelled to ship it from the freeze on 
account of shortage. 

When your cream transfers from the bot- 
tom of your freezer too hard, you have either 
let it set too long or you are using a little too 
much salt in freezing it. 

You can cook the gelatine too long in 
melting it, so it is likely to curdle or lump 
somewhat; when it shows smooth it is done. 

Be careful to melt gelatine always in 
sweet cream, or else it is likely to curdle. 

Have you a stubborn helper? If you can't 
change him let him go. 

Do not color or flavor too highly. 



Ice Cream Makers 135 

Send out all statements promptly. No 
one else will look out after your business as 
a rule. 

I condemn iron sockets for plugs in 
packers. A plain bored hole is best; if the 
hole wears larger, use a larger plug. 

Cream 16 to 18 per cent, butter fat will 
stand Y^to 1 /* oz. more gelatine than cream 
will that contains 20 per cent. 

Have a system in your shop, and a place 
for each article. 

Aim to keep ahead of your work. 

If you forget and leave out your freezer 
plug in freezing a batch use more ice and 
salt and run it a few minutes longer or else 
your cream is likely to be too soft. 

Do not repack orders too soon before the 
time of delivery. 

The heavier and thicker the mixings to 
be frozen, the greater the speed needed. 

Cream butters in freezing it too hard; 

Always keep the belts tight If it slips 
from one side of the pulley to the other 
tighten it up. 



136 Standard Recipes For 

Do not use too narrow a belting according 
to the size of your pulleys. 



Off brands of poor sugar makes poor ice 
cream; use good granulated. 



Leave a barrel of salt in the center of 
the shop for use. 

Save all salt sacks to cover up with or to 
be sold. 

It is more saving to buy all salt in sacks. 



Keep gelatine covered in a dry place. 



It takes 47 lbs. of ground ice to a packer 
and 3 to 4 lbs. of salt. 



Have paper cut different sizes ready to 
wrap bricks with, and for moulding, label- 
ed and in a box separate. 

A few gallons of simple syrup kept on 
hand is a good idea. 



A hard, clear frozen ice is preferable in 
freezing and packing. 



Ice Cream Makers 137 

Cream butters in freezing it too hard ; will 
not butter if taken when frozen properly. 



Two particular things : Old, rich cream 
and plenty of speed. 



The best 5-gal. wooden packers have no 
iron bungholes, are heavy, and measure 18 
inches across the top, \by 2 inch bottom, and 
full 1 inch lumber. 



Crowding ground ice under your ice 
crusher dulls it. 



Paint all your packer tubs early in the 
spring or during the dull winter months. 
Also number them. 



The handiest can opener is a small 
hatchet. 

Sal soda is best to use in water for wash- 
ing cans. 

A little belt dressing is not bad at times. 
Also oil once a week for the machinery. 



It is worth the while of any ice cream 



138 Standard Recipes For 

maker to study the business well from the 
ground up. He will get his reward in the 
satisfaction of knowing he can handle his 
trade to perfection, and also it will bring 
him the dollars and cents. 



MY LAST RECIPE. 

1 lb. of tincture of resolution. 
34 lb. common sense. 
y 2 lb. experience. 

1 sprig of time. 
34 lb. cool breeze. 
% lb. patience. 

2 lbs. perseverance. 

Mix all, and may you have the greatest of 
success. 

Yours, 

VAL MILLER. 



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